1. Preheat oven to 325° and spray bundt pan or baking pans with spray release or grease and flour.  Four 8” baking pans or Five 7” pans.
2. In a large bowl, add flour and baking soda.  Mix with whisk and set aside.
3. In the bowl of a stand mixer using a paddle attachment, add butter (room temperature) and sugar.  Mix on medium speed until light and fluffy. 
4. Add sour cream and mix on medium until incorporated.
5. Add the flour mixture to the creamed mixture, alternating with the eggs.  Add eggs, one at a time, beat, then add some flour. Beginning and ending with the flour.
6. Add the vanilla and beat until incorporated taking care not to over beat.
7. Pour batter into bundt pan or pans.  
8. Bake bundt pan about 1 hour and 15- 20 minutes.  Toothpick inserted into center should come out with a few crumbs, but no liquid.
9. If using baking pans, bake 35-40 minutes.  Toothpick inserted into center should be clean or have a few crumbs, but no liquid.
10. Let cake cool in pan/pans for 10-15 minutes.  Turn out onto a cooling rack and let cool until warm to the touch.  Wrap cakes in saran wrap and let them finish cooling.

To make Blueberry Lemon Pound Cake:

1. Add 1 tsp of lemon extract in addition to vanilla extract.
2. Zest one lemon and add the zest to the batter for additional lemon flavor.
3. Toss 1 cup of fresh blueberries with flour, just enough flour to lightly coat the berries.  Fold blueberries into batter before pour batter into pan.