Butter Rum Pound Cake
Butter Rum Pound Cake is an moderately easy dinner. Made with 1 c. butter, softened, 2 1/2 c. sugar, 6 eggs, 3 c. all-purpose flour and 1/4 tsp. soda, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
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 flour.
Stir in vanilla and lemon extract.
Beat egg whites at room temperature until foamy. Gradually add 1/2 cup sugar, one 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 325Β° for 1 hour and 30 minutes, or until wooden pick comes out clean.
Cool in pan for 10 to 15 minutes.
π· Perfect Pairings
Complete your meal with these
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