Rum Glazed Pound Cake
Rum Glazed Pound Cake is an moderately easy dinner. Made with 1 c. softened butter, 2 1/2 c. sugar, 6 eggs, separated, 3 c. flour and 1/4 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cream the butter.
Gradually beat in 2 1/2 cups sugar.
Add egg yolks, one at a time.
Beat well after each.
Combine flour and soda.
Add flour mixture to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
Stir in vanilla and lemon extracts.
Beat room temperature 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 in a greased and floured 10-inch tube pan.
Bake at 325Β° for 1 hour and 30 minutes or until a pick inserted in cake comes out clean.
Cool in pan for 10 to 15 minutes.
Remove from pan and place on serving plate.
While warm, prick cake at 1-inch intervals with wooden pick or ice pick.
Pour Buttered Rum Glaze over cake.
π· Perfect Pairings
Complete your meal with these
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