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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