Description
5 Flavor Pound Cake is a classic Southern dessert known for its rich, buttery texture and unique blend of five aromatic extracts—vanilla, coconut, rum, lemon, and almond. This cake is moist, dense, and bursting with nostalgic flavor in every bite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 tsp rum extract
- 1 tsp lemon extract
- 1 tsp almond extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In another bowl or measuring cup, mix the milk with all five extracts.
- Alternately add the dry ingredients and milk mixture to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
- Use room-temperature ingredients for better mixing and texture.
- This cake develops even more flavor the next day—wrap and store overnight for best results.
- Optional glaze: Mix powdered sugar with milk and a splash of all five extracts for a flavorful drizzle.
- Pairs wonderfully with tea, coffee, or fresh berries on the side.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 230mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: five flavor pound cake, southern pound cake, old fashioned cake, vanilla almond lemon coconut rum cake, buttery bundt cake