Buttered Rum Pound Cake

No Photo

Yield: one 10-inch 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

  • 1/4 cup plus 2 tablespoons butter
  • 3 tablespoons rum
  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 1/2 cup chopped walnuts


  1. Cake: Heat oven to 325 degrees F. Grease and flour a 10-inch tube pan.
  2. Cream butter; gradually beat in 2 1/2 cups sugar.
  3. Add egg yolks, one at a time, beating well after each.
  4. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
  5. Stir in vanilla and lemon extracts.
  6. Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  7. Gently fold into batter.
  8. Pour batter into prepared pan.
  9. Bake for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.
  10. Cool in pan for 10 to 15 minutes; remove from pan and place on a serving plate.
  11. While cake is still warm, prick cake surface at 1-inch intervals with a wooden pick or meat fork; pour Buttered Rum Glaze over cake.
  12. Buttered Rum Glaze: Combine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes.
  13. Remove from heat and stir in walnuts.