Rum Glazed Pound Cake – a delicious recipe with butter, sugar, eggs, flour, baking soda, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the butter.
2
Gradually beat in 2 1/2 cups sugar.
3
Add egg yolks, one at a time.
4
Beat well after each.
5
Combine flour and soda.
6
Add flour mixture to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
7
Stir in vanilla and lemon extracts.
8
Beat room temperature egg whites until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
9
Gently fold into batter.
10
Pour batter in a greased and floured 10-inch tube pan.
11
Bake at 325u00b0 for 1 hour and 30 minutes or until a pick inserted in cake comes out clean.
12
Cool in pan for 10 to 15 minutes.
13
Remove from pan and place on serving plate.
14
While warm, prick cake at 1-inch intervals with wooden pick or ice pick.
15
Pour Buttered Rum Glaze over cake.
2049
kcal
Calories
70
g
Fat
320
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 c. softened butter, 2 1/2 c. sugar, 6 eggs, separated, 3 c. flour, and more.
Yes, Rum Glazed Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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