Beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears.
Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings.
Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 1/2 hours or until a long 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 warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream.
Lemon Pound Cake: Add 2 tablespoons grated lemon rind to batter. Proceed with cake recipe as directed. Omit Buttered Rum Glaze; do not serve with sauce.
I have made the Lemon Pound Cake version several times, getting rave reviews. While warm, I prick cake with wooden pick and pour on a glaze made of 1 cup powdered sugar mixed with the juice of 1 lemon. I agree with nolegatormom to check the cake before the suggested time.
This is a divine recipe. I doubled the recipe and made it into glazed loaves instead of one cake and extras froze beautifully. We loved it just as much without the bananas foster sauce, though that was delightful. The glazed cake was really good served with macerated fresh peaches and berries. Always check pound cakes at least 15 minutes before suggested time and know your oven. Baking times vary widely. Will definitely make again.
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