1 c. butter (room temp.)
2 1/2 c. sugar
6 eggs, separated
3 c. all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 c. sugar

Cream butter, gradually beat in sugar. Add egg yolks, one at a time, beating well after each. Combine flour and soda (sift them), add to creamed mixture alternately with sour cream, beginning and ending with flour. Stir in vanilla and lemon extract.

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 serving plate. While warm, prick cake surface at 1 inch intervals with a wooden pick or meat fork. 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
1/2 c. chopped walnuts

Combine first 4 ingredients in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat and stir in nuts.