Buttered Rum Pound Cake

1 c Butter; softened

2 1/2 c Sugar

6 Eggs; separated

3 c All-purpose flour

1/4 ts Baking soda

8 oz Commercial sour cream

1 ts Vanilla extract

1 ts Lemon extract

1/2 c Sugar

Buttered rum glaze--see -recipe for Recipe by: Southern Living

Cream butter; gradually add 2-1/2 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 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 a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour Buttered Rum Glaze over
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