Butter Rum Pound Cake

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

1. Cream butter gradually.
2. Beat in 2 1/2 cups sugar.
3. Add egg yolks, one at a time, beating well after each.
4. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour.
5. Stir in vanilla and lemon extract.
6. Beat egg whites at room temperature until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff peaks form.
7. Gently fold into batter.
8. Pour batter into a greased and floured 10-inch tube pan.
9. Bake at 325u0b0 for 1 hour and 30 minutes, or until wooden pick comes out clean.
10. Cool in pan for 10 to 15 minutes.

butter, sugar, eggs, allpurpose, soda, sour cream, vanilla, lemon extract, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071309 (may not work)