Indulge in the rich and decadent flavors of this Five Flavor Pound Cake recipe.
With hints of vanilla, lemon, almond, coconut, and rum, this moist and buttery cake is a true delight for the taste buds.
Whether you’re serving it as a dessert for a special occasion or enjoying a slice with your morning coffee, this pound cake is sure to impress.
So gather your ingredients and get ready to bake up a treat that’s bursting with flavor!
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan, tapping out any excess flour.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the Eggs and Extracts:
Beat in the eggs, one at a time, until well combined.
Stir in the vanilla, lemon, almond, coconut, and rum extracts until evenly distributed.
Mix the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
Bake the Cake:
Pour the batter into the prepared bundt pan and spread it out evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake on its own or with a dollop of whipped cream or a scoop of ice cream.
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 125mg
- Sodium: 180mg
- Total Carbohydrate: 49g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 6g
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter in this recipe, but you may want to reduce the amount of added salt called for in the recipe to avoid the cake becoming too salty.
Can I omit any of the flavor extracts if I don’t have them on hand?
While each extract adds its own unique flavor to the cake, you can omit any of them if needed. However, keep in mind that this may alter the overall flavor of the cake.
Can I use a different type of pan if I don’t have a bundt pan?
Yes, you can bake this pound cake in a loaf pan or a square baking dish if you prefer. Just be sure to adjust the baking time accordingly.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake for longer storage.
Can I add nuts or other mix-ins to the batter?
Absolutely! Feel free to add chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavor. Just fold them in gently before pouring the batter into the pan.