Five Flavor Pound Cake Recipe

Introduction

This Five Flavor Pound Cake is a delightful twist on a classic favorite, infusing rich buttery batter with coconut, vanilla, lemon, rum, and butter flavorings. Topped with a smooth, flavored glaze, this cake is perfect for gatherings or a special afternoon treat.

Ingredients

• 1 1/2 cups butter (softened)
• 3 cups granulated sugar
• 5 large eggs
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon coconut flavoring
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon rum flavoring
• 1 teaspoon butter flavoring
• 3 cups all-purpose flour
• 1 cup milk
• For the Powdered Sugar Glaze:
• 1 cup powdered sugar
• 1/4 cup heavy cream (plus a few more tablespoons if needed)
• 1/2 teaspoon coconut flavoring
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon rum flavoring
• 1/2 teaspoon butter flavoring

Instructions

1. Step 1: Preheat the oven to 340 degrees Fahrenheit. Grease a 10-inch bundt pan with shortening, then dust it lightly with flour to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar using a hand mixer until light and fluffy.
3. Step 3: Beat in the eggs one at a time until fully incorporated and the mixture is smooth.
4. Step 4: Add the baking powder, salt, coconut flavoring, vanilla extract, lemon extract, rum flavoring, and butter flavoring. Mix well to combine all the flavors evenly.
5. Step 5: Alternately add the all-purpose flour and milk to the batter, beginning and ending with the flour. Mix gently, scraping the bowl between additions to ensure everything is well combined.
6. Step 6: Pour the batter into the prepared bundt pan and bake for 65 to 70 minutes. Oven times may vary depending on your pan size and shape, so watch closely. Avoid opening the oven prematurely to help the cake rise properly.
7. Step 7: Once baked, allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a cake plate to cool completely.
8. Step 8: To make the glaze, combine powdered sugar and all the flavor extracts in a small bowl. Add 1/4 cup heavy cream and whisk well. Add more heavy cream one tablespoon at a time until the glaze has a smooth, drizzle-friendly consistency.
9. Step 9: Drizzle the glaze evenly over the cooled cake and let it set before serving.

Tips & Variations

• Use pure extracts for the best flavor impact rather than imitation flavorings.
• If you prefer a lighter glaze, add additional heavy cream to reach your desired consistency.
• Try adding chopped nuts or dried fruit to the batter for added texture.
• For a citrusy twist, increase the lemon extract slightly and add a bit of lemon zest to the batter.
• Make sure butter and eggs are at room temperature for better mixing and a smooth batter.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices briefly in the microwave or enjoy chilled. The glaze may soften at warmer temperatures, so keep stored cake in a cool place.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use real rum instead of rum flavoring?

Yes, you can substitute real rum for rum flavoring, but use sparingly to avoid making the batter too wet. About 1 teaspoon should be enough.

What can I do if I don’t have all the flavor extracts?

If you’re missing some extracts, you can omit them or replace with similar flavors (e.g., almond extract for some of the butter flavor). The cake will still be delicious, just with a slightly different profile.

Five Flavor Pound Cake Recipe

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★★★★★

4.7 from 593 reviews

This Five Flavor Pound Cake is a decadent bundt cake infused with a harmonious blend of coconut, vanilla, lemon, rum, and butter flavorings. Moist and tender, it’s topped with a luscious powdered sugar glaze that carries the same delightful flavors, making it perfect for any celebration or a special treat.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 1/2 cups butter (softened)
• 3 cups granulated sugar
• 5 large eggs
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon coconut flavoring
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon rum flavoring
• 1 teaspoon butter flavoring
• 3 cups all-purpose flour
• 1 cup milk

Powdered Sugar Glaze:

• 1 cup powdered sugar
• 1/4 cup heavy cream (plus a few more tablespoons if needed)
• 1/2 teaspoon coconut flavoring
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon rum flavoring
• 1/2 teaspoon butter flavoring

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 340 degrees Fahrenheit. Grease a 10-inch bundt pan using shortening, then dust it evenly with flour to prevent the cake from sticking.
2. Cream Butter and Sugar: Using a hand mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender crumb.
3. Add Eggs: Beat in the five large eggs one at a time, ensuring they are fully incorporated for a smooth consistency.
4. Add Dry Ingredients and Flavorings: Mix in the baking powder, salt, coconut flavoring, vanilla extract, lemon extract, rum flavoring, and butter flavoring thoroughly to distribute the unique five flavors evenly throughout the batter.
5. Incorporate Flour and Milk: Alternately add the all-purpose flour and milk to the batter, mixing gently and scraping down the sides of the bowl between each addition to maintain a well-blended batter without overmixing.
6. Bake the Cake: Pour the completed batter into the prepared bundt pan. Bake in the preheated oven for 65 to 70 minutes. Monitor closely towards the end — the baking time can vary based on pan shape and oven performance. Avoid opening the oven prematurely to prevent cake sinking.
7. Cool the Cake: Let the cake cool in the pan for 10 minutes once baked. Then carefully invert it onto a cake plate or rack and allow it to cool completely before glazing.
8. Prepare the Glaze: In a small bowl, combine powdered sugar with coconut, vanilla, lemon, rum, and butter flavorings. Add 1/4 cup heavy cream and whisk until smooth. Gradually add more heavy cream, one tablespoon at a time, until you reach a drizzle-friendly consistency.
9. Glaze the Cake: Drizzle the prepared glaze evenly over the cooled pound cake, allowing it to gently cascade down the sides.
10. Storage: Store any leftover cake in an airtight container to maintain freshness and moisture.

Notes

• Ensure ingredients like butter and eggs are at room temperature for better mixing and texture.
• Do not open the oven door during the initial 50 minutes to prevent the cake from collapsing.
• Adjust the glaze consistency by adding heavy cream gradually to avoid it being too runny.
• Baking times may vary depending on oven variations; check doneness with a toothpick inserted in the center which should come out clean.
• The cake is delicious served plain or with a cup of tea or coffee.

Keywords: pound cake, five flavor pound cake, bundt cake, flavored pound cake, glaze, dessert recipes, classic cake