Here’s a rich, buttery Five Flavor Pound Cake — famous for its fragrant blend of classic baking extracts soaked into a tender cake.
🍰 Five Flavor Pound Cake
🛒 Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Flavoring (the “Five Flavors”):
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 1 teaspoon butter extract
🍯 For the Glaze:
- 1 cup sugar
- ½ cup water
- ½ teaspoon of each of the five extracts (same as above)
👩🍳 Instructions
1️⃣ Preheat & Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a bundt or tube pan thoroughly.
2️⃣ Cream the Base
- Beat butter, shortening, and sugar until light and fluffy (about 5 minutes).
3️⃣ Add Eggs
- Add eggs one at a time, mixing well after each.
4️⃣ Dry + Milk
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients alternately with milk, beginning and ending with flour.
5️⃣ Add the Five Flavors
- Mix in all five extracts gently.
6️⃣ Bake
- Pour into prepared pan.
- Bake 1 hour 15–25 minutes, or until a toothpick comes out clean.
🍯 Make the Glaze
- Combine sugar and water in a saucepan.
- Heat until sugar dissolves (don’t boil heavily).
- Remove from heat and stir in extracts.
While cake is still warm (in pan), poke holes with a skewer and slowly pour glaze over it.
Let sit 15–20 minutes before removing from pan.
✨ Tips for Best Results
- Use room temperature ingredients.
- Don’t rush the creaming step — that’s what gives the cake its tender texture.
- This cake tastes even better the next day!
If you’d like, I can also give you a sour cream version or a cream cheese version for extra richness.
