five flavor pound cake recipe

Written BySheba G Updated On
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The Best five flavor pound cake recipe

I have been making this five flavor pound cake for years and it is always a hit with my family. The combination of vanilla, lemon, almond, coconut, and butter extracts gives it a unique and delicious taste that everyone loves. It is perfect for birthdays, holidays, or just a regular Tuesday afternoon treat. Plus, it uses simple ingredients you probably already have in your pantry, so you can whip it up anytime. My kids especially love the moist, tender crumb and the way the flavors blend together so nicely. It is a classic recipe that never fails to bring a smile to our faces.

Five Flavor Pound Cake

4.8 from 1821 votes

This classic pound cake is infused with five different extracts for a wonderfully aromatic and flavorful dessert. It is moist, dense, and perfect for any occasion.

Prep Time15 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
1 teaspoon coconut extract
1 teaspoon butter flavor extract
1 cup whole milk

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan.
2In a medium bowl, whisk together flour, baking powder, and salt.
3In a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
4Add eggs one at a time, beating well after each addition.
5Stir in the vanilla, lemon, almond, coconut, and butter flavor extracts.
6Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
7Pour batter into the prepared bundt pan and spread evenly.
8Bake for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
9Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

🔧Equipment

10-inch bundt pan
Large mixing bowl
Electric mixer
Measuring cups and spoons
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 125mg🧂Sodium: 180mg🌾Total Carbs: 62g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 6g

📝Notes

Make sure all ingredients are at room temperature for best results. You can substitute butter flavor extract with additional vanilla extract if needed.

Watch Video Of How Five Flavor Pound Cake Works

I hope you give this five flavor pound cake a try. It is a reliable recipe that always turns out beautifully and is sure to impress your family and friends. It is a wonderful choice for any gathering, from holiday dinners to casual get-togethers, and it always disappears fast.

❓ Frequently Asked Questions About Five Flavor Pound Cake

1. Can I substitute the extracts?

Yes, you can adjust the extracts to your preference. For example, you can use more vanilla and less almond if you prefer a milder flavor. Just make sure to keep the total amount of extract around 5 teaspoons.

2. Why did my cake stick to the pan?

This can happen if the pan was not greased and floured properly. Make sure to use a generous amount of butter or shortening and then dust with flour, tapping out any excess. Using a non-stick baking spray with flour also works well.

3. Can I make this cake gluten-free?

You can try using a gluten-free all-purpose flour blend. The texture might be slightly different, but it should still be delicious. Add 1/2 teaspoon of xanthan gum if your blend does not already contain it.

4. How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months.

5. Can I add nuts or fruit to this recipe?

Absolutely. Fold in 1 cup of chopped pecans or walnuts, or add 1 cup of fresh blueberries or raspberries to the batter before baking. Toss the fruit in a little flour first to prevent it from sinking to the bottom.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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