Rum Glazed Pound Cake
A rich pound cake infused with rum glaze, featuring moist texture and citrus flavor hints, perfect for special occasions or indulgent desserts enjoyed by everyone.
Ingredients
Instructions
- Cream the softened butter.
- Gradually beat in 2 1/2 cups sugar.
- Add egg yolks, one at a time, beating well after each addition.
- Combine flour and baking soda.
- Add flour mixture to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
- Stir in vanilla and lemon extracts.
- Beat room temperature egg whites until foamy.
- Gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff peaks form.
- Gently fold egg whites into batter.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325°F for 1 hour and 30 minutes or until a pick inserted in the cake comes out clean.
- Cool in pan for 10 to 15 minutes.
- Remove from pan and place on a serving plate.
- While warm, prick the cake at 1-inch intervals with a wooden pick or ice pick.
- Pour Buttered Rum Glaze over the cake.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of rum to the batter. If you don’t have sour cream, Greek yogurt can be a great substitute. Ensure your butter is at room temperature for better creaming. To prevent the cake from sticking, line the bottom of the pan with parchment paper. For a twist, serve with a scoop of vanilla ice cream alongside this Rum Glazed Pound Cake.
Serving Suggestions
Slice the Rum Glazed Pound Cake and serve it with a dollop of whipped cream or a scoop of ice cream for a decadent dessert. It pairs beautifully with coffee or tea. For a festive touch, garnish with fresh fruit or a sprinkle of powdered sugar. This cake is perfect for gatherings or as a sweet treat alongside other desserts like Creamy Lime Jello.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it come to room temperature, then warm in the oven at 300°F for about 10-15 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rum Glazed Pound Cake contains roughly 385 calories, with 6g protein, 68g carbohydrates, and 4g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract instead of lemon?
Yes, you can substitute lemon extract with almond or orange extract for a different flavor profile. Just keep in mind that almond extract is quite strong, so use it sparingly, about 1/2 teaspoon, to avoid overpowering the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick or wooden pick inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges should start to pull away from the pan slightly, and the top should be golden brown.
Can I add nuts or fruits to the batter?
Absolutely! Chopped walnuts or pecans can be folded into the batter for added texture. If you prefer fruits, try adding dried cranberries or raisins, but ensure they are well-coated in flour to prevent sinking during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).