Five-Flavor Pound Cake Recipe

Have you ever eaten a cake so full of flavor you dream about it? Well, that’s exactly how delicious this five-flavor pound cake is! 

I know what you’re thinking, “Five flavors? In one cake?” Yes, you read that right. The recipe uses five different extracts to create a heavenly taste.

This isn’t just any ordinary pound cake. It’s a delight that weaves the flavors of coconut, rum, butter, lemon, and vanilla. With just one slice, you experience a melody of flavors that work perfectly together.

Ready to elevate your baking game? Try this recipe today!

Five-Flavor Pound Cake

Five-flavor pound cake is a legend in my kitchen. The first time I baked it, I was slightly daunted by the number of flavor extracts. I wondered if it would be too much. But oh boy, was I in for a treat.

When I pulled the cake out of the oven, there was a symphony of scents. The aroma hints at the medley of flavors baked into every crumb. 

The first bite was pure magic. The five flavors, each distinct yet blending so harmoniously.

Making five-flavor pound cake became a tradition. Friends and family request it for every gathering. And I’m sure you’ll love this hearty cake, too!

Ingredients

• All-purpose flour – My go-to for baking cakes. It creates a perfect balance. It’s not too heavy and not too light.
• Baking powder – This is my little secret weapon. It gives the cake that lovely rise, making it light and fluffy.
• Milk – It’s like the magic ingredient. It brings moisture, helps with browning, and gives the cake a better structure.
• Flavor extracts – I used coconut, rum, butter, lemon, and vanilla for this recipe. But feel free to swap one with another flavor extract you like.
• White sugar – Not just for sweetness. It also helps the cake to brown and keeps it moist.
• Butter – It makes the cake deliciously moist and helps it rise.
• Shortening – This little gem helps the cake to be tender and moist. It’s like butter’s best baking buddy!
• Eggs – They help with structure, color, and flavor.

And for the glaze:

• White sugar and water – They create this luscious, sweet syrup. It’s like a flavor elevator for your cake!
• Flavor extract – It creates a mirror of the cake’s flavors in the glaze. It ties everything together so beautifully.

How to Make Five-Flavor Pound Cake

1. PREP: Preheat the oven to 350°F (175°C) and grease your pan(s).

2. MIX DRY: Combine the flour and baking powder.

3. COMBINE THE MILK AND EXTRACTS. Mix 1 cup of milk and your five flavor extracts in a small bowl or cup.

4. CREAM: Cream the sugar, butter, and shortening until fluffy.

5. BEAT: Beat in room-temperature eggs one at a time. Then alternate adding the flour and milk, starting and ending with the flour.

6. BAKE: Pour the batter into the pan and bake until golden.

7. PREPARE GLAZE: Boil the sugar, water, and extracts until the sugar dissolves.

8. COOL AND GLAZE: Cool cake for 10 minutes, then pour warm glaze over it. Let it set, then dig in!

How to Keep Pound Cake from Sticking to the Pan

1. Grease the pan: Even if you have a nonstick pan, still grease it. You can use butter, shortening, or a nonstick cooking spray.

2. Flour the pan: After greasing, tap 2 tablespoons of flour around the pan until it’s fully coated. Tap out the excess if there’s any.

3. Cool properly: After removing your cake from the oven, let it cool in the pan for about 10 minutes. This allows the cake to become firm enough to remove.

4. Release the cake gently: If you’re still having trouble, gently tap the pan on the counter to release the cake. Be careful not to bang it too hard, or you could damage your cake.

Tips for the Best Pound Cake

• Room Temperature: Ensure all ingredients are at room temperature.

• Avoid Overbeating: Mix the flour just until combined.

• Alternate Mixing: Alternate adding dry ingredients and milk to the creamed mixture.

• Don’t Open Oven: Avoid opening the oven door during baking.

• Flavor Substitutes: Double up or substitute flavor extracts as needed.

How to Store and Freeze

After cooling the cake completely, you can store it at room temperature for 3 to 4 days. Alternatively, you can keep it refrigerated for 5 to 7 days.

Just keep it in an air-tight container and cover it tightly. You can also slice the cake into individual servings and wrap them in plastic.

But let’s say you’ve made this delightful cake, but you want to save it for another time. Can you freeze it? Absolutely!

If you want, you can slice your cake before freezing. This way, you can grab a slice rather than defrost the whole thing.

Wrap the cake tightly in aluminum foil or plastic freezer wrap. I’d suggest doing at least two layers to protect against freezer burn. Then, place your wrapped cake into a resealable freezer bag for an extra layer of protection. Squeeze out as much air as you can before sealing.

Pop it into the freezer, and it’ll stay fresh for 4 to 6 months. When you’re ready to eat, let it thaw at room temperature or use the microwave’s defrost function.

Five-Flavor Pound Cake

Servings

14

servings

Prep time

25

minutes

Cooking time

1

hour 

35

minutes

Calories

511

kcal

This five-flavor pound cake can’t be topped! Made with five different flavor extracts, it’s a treat unlike any other.

Ingredients

• Cake Ingredients

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1 cup milk

• 1 teaspoon coconut extract

• 1 teaspoon rum flavored extract

• 1 teaspoon butter-flavored extract

• 1 teaspoon lemon extract

• 1 teaspoon vanilla extract

• 3 cups white sugar

• 1 cup butter, softened

• 1/2 cup shortening

• 5 large eggs, beaten

• Flavor Glaze:

• 1/2 cup white sugar

• 1/4 cup water

• 1/2 teaspoon coconut extract

• 1/2 teaspoon rum-flavored extract

• 1/2 teaspoon butter-flavored extract

• 1/2 teaspoon lemon extract

• 1/2 teaspoon vanilla extract

Instructions

• Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or line two 9×5-inch loaf pans with parchment.
• Make the cake. In a medium bowl, mix the flour and baking powder. In a measuring glass, mix the milk and all the flavor extracts. Set the mixtures aside.
• In a large bowl, cream the sugar, softened butter, and shortening until light and fluffy. Beat the eggs into the creamed mixture one at a time.
• Alternate adding the dry and milk mixtures, beginning and ending with the dry mixture. Mix until just incorporated.
• Pour the batter into the prepared pan(s) and smooth the top. Bake the bundt for about 80-90 minutes, or bake the loaves for 60-70 minutes. Check for doneness with a toothpick inserted in the center. It should come out clean.
• Make the glaze. In a saucepan, combine the sugar, flavor extracts, and water. Bring it to a boil over medium heat and stir it until the sugar dissolves.
• Remove the cake(s) from the oven and leave to cool for 10-15 minutes. Then, turn them onto a wire rack and poke holes over the top with a skewer. Drizzle the glaze evenly over the top. Do this slowly so it has time to soak in. Set the cakes aside to cool fully before slicing. Enjoy!

beautyeval - InsanelyGood

Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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