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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
Mix flour, salt, baking soda, and mace in a bowl; set aside.
Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.
Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.
Dust with confectioners' sugar before serving.