Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt pan thoroughly.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).

Add eggs one at a time, mixing well after each addition.

Stir in the vanilla bean paste.

Add the dry ingredients in 3 parts, alternating with sour cream. Mix until just combined—don’t overmix.

Pour the batter evenly into the Bundt pan and smooth the top with a spatula.

Bake for 45–50 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Dust with powdered sugar or drizzle with glaze before serving.