Sour Cream Pound Cake

This light version of the old-fashioned pound cake with sour cream uses light sour cream and less butter and eggs than the traditional pound cake recipe, but still retains all the rich flavor.
Preheat the oven to 350 degrees.Brush a 10-inch tube pan with cooking spray; sprinkle with breadcrumbs.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine flour and salt; whisk to combine. Combine sour cream and baking soda; mix well. Put the butter in a large bowl; beat with a mixer on medium speed until light and fluffy. Gradually add the sugar and vanilla, whisking until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the juice; beat for 30 seconds. Add the flour mixture alternately with the sour cream mixture to the sugar mixture, whisking on low speed, starting and ending with the flour mixture.Spoon the batter onto the prepared pan. Bake at 350 ° C for 1 hour and 10 minutes, or until a wooden stick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack; remove from the pan. Cool completely on a wire rack.