Buttered Rum Pound Cake

1 cup butter, softened
2 1/2 cups granulated sugar
6 eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8 ounce) carton commercial sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup granulated sugar
Buttered Rum Glaze

Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, one at a time, beating well after each.

Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla and lemon extracts.

Beat egg whites (at room temperature) 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 F 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. While warm, prick cake surface at 1-inch intervals with a wooden pick or meat fork; pour Buttered Rum Glaze over cake.

Yield: one 10-inch pound cake.

Buttered Rum Glaze:
1/4 cup plus 2 tablespoons butter
3 tablespoons rum
3/4 cup granulated sugar
3 tablespoons water
1/2 cup chopped walnuts

Combine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in walnuts. Yield: Enough glaze for 1 (10-inch) cake.