How To make Buttered Rum Pound Cake

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 -----