Sour Creme Pound Cake

This is the most amazing poundcake EVER.  I'm giving serious consideration to making it into a cupcake.  I'll report back on that idea!

1 stick butter, softened
1/2 cup shortening
6 eggs
1/4 teaspoon baking soda
1 cup sour cream
3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 325 degrees.  Grease and lightly flour 1 (10 inch) tube or Bundt pan.  In a large bowl, cream together butter, shortening and sugar.  Add 1 egg at a time, beating well after each addition.  In a medium bowl, combine flour, baking soda, and salt.  Stir to mix.  Add to creamed mixture alternately with sour cream, starting and ending with flour.  Add vanilla and blend.  Bake for 1.5 hours.  Cool in pan for 10 minutes.  (This recipe is from Bell's Best IV.)