Add the sour cream, eggs, vanilla and dry ingredients.
Pour the smooth batter into a greased and floured bundt pan or a tube pan. (I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.)
Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean.
Let it cool in the pan for fifteen minutes prior to removing it.
To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
Let it cool completely.
If desired, ice with a powdered sugar glaze.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/pound-cake/