Preheat your oven to 325°F. Prepare a Bundt pan by generously greasing it and lightly coating it with flour; this will help prevent the cake from sticking.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract until smooth.

In a separate bowl, sift together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until the batter comes together without overmixing.

Pour the batter evenly into the prepared Bundt pan, smoothing the top if needed. Place in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 20 minutes before carefully turning it out onto a wire rack to cool completely. Once fully cooled, dust the top with powdered sugar. For an extra special presentation, serve slices with a dollop of whipped cream, fresh berries, a scoop of ice cream, or a sprig of fresh mint.