Here are the ingredients list.
One observation is that this is a HUGE amount of leavening. Traditional pound cake recipes don’t include any at all. Rose’s recipe includes a small amount of baking powder, which she says functions mainly to make the crumb finer, rather than to lighten the cake to any significant degree. However, this recipe also includes a huge amount of sour cream; if you don’t add the baking soda, the cake batter would likely be acidic and wouldn’t brown very well.
Are you sure that’s really a tablespoon of baking soda? I see other recipes that only have 1/2 tsp for 1 cup of sour cream, suggesting that you might just need 1 tsp.