1 c  BUTTER, SOFTENED
  2 1/2 c  SUGAR
      6 ea EGGS, SEPARATED
    1/4 ts BAKING SODA
      8 oz SOUR CREAM
      1 ts VANILLA AND LEMON EXTRACT
    1/2 c  SUGAR
        ea BUTTERED RUM GLAZE,TO FOLLOW
  Cream butter; gradually beat in 2 1/2 c. sugar.  Add egg yolks, one
  at a time, beating well after each addition. Combine flour and baking
  soda; add to creamed mixture alternately with cour cream, beginning
  and ending with flour mixture.  Stir in flavorings. Beat egg whites,
  at room temperature, until foamy; gradually add 1/2 c. sugar, 1
  tablespoon at a time, beating until stiff peaks form, fold into
  batter. Pour batter into well greased and floured 10 in tube pan.
  Bake at 325 degrees of 1 1/2 hours or until a wooden pick inserted in
  center comes out clean.  Cool in pan 10-15 minutes, remove from pan,
  and place on serving plate. While warm. prick cake surface at 1 inch
  intervals with a wodden pick. Pour warm glaze over cake. Let cake
  stand several hours or over night before serving.
  BUTTERED RUM GLAZE:
  1/4c plus 2 tbsp butter 3 tbsp rum 3/4 c. sugar 3 tbsp water 1/2 c.
  chopped walnuts.
  Combine first 4 ingredients in a small saucepan; bring to a boil. Boil
  mixture, stirring constantly, for 3 minutes. Remove from heat, and
  stir in nuts. Glaze cake.