Buttered Rum Pound Cake

Yields:	1 cake
Rate this Recipe

	Preparation	20 minutes
	Cooking	1 hours
	Ready In	2 hours

Be the first to add a photo of this recipe!

Ingredients

1	cup	butter	softened
2 1/2	cups	sugar
6	large	eggs	separated
3	cups	flour, all-purpose
1/4	teaspoon	baking soda
8	ounces	sour cream
1	teaspoon	vanilla extract
1	teaspoon	lemon extract
1/2	cup	sugar

Directions

Cream butter; gradually add 2-1/2 cups sugar, beating well at medium speed of an electric mixer.

Add egg yolks, one at a time, beating after each addition.

Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Mix just until blended after each addition.

Stir in flavorings. Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 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 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Eggplant Parmesan

This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.