Sour Cream Pound Cake

1 cup margarine, softened
3 cups sugar
6 eggs
3 cups flour
¼ tsp. Baking soda
¼ tsp. Salt
1 cup sour cream
2 tsp. Vanilla

In a mixing bowl, cream margarine. Gradually beat in sugar until light and fluffy, about 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with the sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10 inch fluted tube pan. Bake at 325 degrees for 1 hour and 25 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely.