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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/five-flavor-pound-cake-recipe/