Hot Buttered Rum Cake

1. 1

   Cream butter and sugar reserving 1/2 cup of sugar; add vanilla, lemon extract and egg yolks, one at a time, and beat well.

2. 2

   Add alternately flour and sour cream (with soda dissolved and stirred into sour cream); beat egg whites and add 1/2 cup sugar.

3. 3

   Fold into first mixture and bake in a greased and floured 10-inch tube pan at 325u00b0 for about 1 1/2 hours.

4. 4

   While cake is still warm, cover with the Buttered Rum Glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.