1 c. butter, softened
2 1/2 c. sugar
6 eggs, separated
3 c. flour
Buttered Rum Glaze
1/4 tsp. baking soda
1 (8 oz.) sour cream
1 tsp. vanilla extract
1 tsp. lemon extract

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 the flour mixture. Stir in vanilla and lemon extracts. Beat egg whites (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 greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until toothpick comes out clean. Cool 10 to 15 minutes in pan. Place on serving plate. While warm, prick cake surface at 1 inch intervals with toothpick. Pour Buttered Rum Glaze over cake.

BUTTERED RUM GLAZE:

1/4 c. plus 2 tbsp. butter
3 tbsp. rum
3/4 c. sugar
3 tbsp. water

Combine ingredients in small saucepan. Bring to a boil. Boil 3 minutes, stirring constantly. Remove from heat. Cool slightly until warm to touch. Pour over top and sides.