Butter Rum Pound Cake - cooking recipe

Ingredients

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

Preparation

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\u00b0 for 1 hour and 30 minutes, or until wooden pick comes out clean.
Cool in pan for 10 to 15 minutes.