Grease a 10-cup bundt pan well with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F.
Cream butter and sugar together for 5-7 minutes. Stir in eggs 1 at a time, mixing well after each addition. Scrape the sides and mix again. Stir in the vanilla. Whip 2 minutes until light and fluffy.
Stir in half the flour, baking soda and salt. Incorporate the sour cream, then add in the last of the flour. Stop stirring after flour is mixed in. Scrape the sides and bottom of the bowl and finish stirring the batter by hand to ensure the batter is completely smooth.
Pour into prepared bundt pan and smooth the top. Bake 75-90 minutes or until golden brown and toothpick comes out clean. (A few moist crumbs are fine.)
Cool bundt cake on the counter for 15-20 minutes or until you can handle the pan while still warm. Invert cake onto cooling rack to cool completely.
After completely cooled, transfer to a serving platter and top with powdered sugar. Serve.