Butter Rum Pound Cake - butter

Method

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