Preheat oven to 325 degrees. Grease a 10-inch fluted bundt pan with vegetable shortening and flour the pan with 2 tablespoons flour, tapping out excess.
Sift together flour, fine sea salt and baking soda. Please in a medium mixing bowl. Set aside.
In a large bowl or stand mixer fitted with a paddle attachments, beat butter for 3-4 minutes or until it pales and is light and fluffy.
Add sugar and continue to beat for 1 minutes.
Add eggs, one at a time, until yolk just disappears.
Add sour cream and vanilla extract, mixing until just combined.
In small increments, add dry ingredients until just mixed.
Pour into prepared bundt pan.
Place in the center of your oven and bake for 60-70 minutes. Use the toothpick test at 60 minutes.
Remove and cool on a wire cooling rack for 10-15 minutes. Invert, tap the outside a few times with a wooden spoon, then release and flip.
Allow cake to cool completely before dusting with powdered sugar and garnishing with fresh fruit.
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