Buttered Rum Pound Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 2 ½ | cups |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 3 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 8 | ounces |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 591 | ml |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 231.2 | ml/g |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon extract
|
*
|
| 118 | ml |
sugar
|
|
Directions
Cream butter; gradually add 2½ 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 ½ 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.
