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Preheat the oven to 350°F. Lightly grease a full-size (10" x 3") tube pan or angel food pan; or a 10-cup bundt-style pan.
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In a large bowl, beat together the butter and sugar until well combined.
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Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
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Stir in the salt, baking powder, and vanilla.
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Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.
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Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
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Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.
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Remove the cake from the oven, and gently loosen its edges.
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After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
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Store the cooled cake, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
