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Preheat the oven to 325°F (163°C).
To a large bowl add the butter, sugar, salt, and baking soda.
Using an electric mixer, beat on high speed until fluffy and almost doubled in size, about 3 - 4 minutes.
Add the sour cream and mix well.
Beat in the eggs and vanilla extract - make sure they are fully incorporated.
Add the flour and mix on low speed until fully combined. Do not overmix.
Line a 9x5 inch (23x13 cm) loaf pan with parchment paper or spray with nonstick cooking spray. Note: Using cooking spray will result in a crisper, more golden crust.
Transfer the batter to the pan and smooth the top into an even layer.
Bake for 64 – 65 minutes until a toothpick inserted into the center comes out clean or with very few crumbs.
Cool in pan 10 minutes then transfer to a wire rack.
Let the cake cool for at least 30 minutes before slicing.