Rum Glazed Pound Cake

• 1 c. softened butter
• 2 1/2 c. sugar
• 6 eggs, separated
• 3 c. flour
• 1/4 tsp. baking soda
• 1 (8 oz.) carton sour cream
• 1 tsp. vanilla extract
• 1 tsp. lemon extract
• 1/2 c. sugar

1. Cream the butter.
2. Gradually beat in 2 1/2 cups sugar.
3. Add egg yolks, one at a time.
4. Beat well after each.
5. Combine flour and soda.
6. Add flour mixture to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
7. Stir in vanilla and lemon extracts.
8. Beat room temperature egg whites until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Gently fold into batter.
10. Pour batter in a greased and floured 10-inch tube pan.
11. Bake at 325u0b0 for 1 hour and 30 minutes or until a pick inserted in cake comes out clean.
12. Cool in pan for 10 to 15 minutes.
13. Remove from pan and place on serving plate.
14. While warm, prick cake at 1-inch intervals with wooden pick or ice pick.
15. Pour Buttered Rum Glaze over cake.

butter, sugar, eggs, flour, baking soda, sour cream, vanilla extract, lemon extract, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184250 (may not work)