Sour Cream Orange Cake

Heat oven to 350 F. Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan. In a large mixing bowl with an electric mixer, beat the butter and sugar until light (about 3 to 4 minutes). Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, combine the flour, salt, baking powder, and soda; whisk to blend thoroughly. With the mixer on low, add the dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with the sour cream and orange juice and ending with the flour. Mix until well blended. Spoon the batter into the prepared baking pan. Bake in the preheated oven for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of the cake. Cool the cake for 10 minutes in the pan on a rack. Turn it out onto a cake plate and let it cool completely before slicing.