If you’re craving a cake that’s rich, buttery, and absolutely bursting with flavor, this 5 Flavor Pound Cake is the one to bake. It’s a classic Southern dessert with a moist, dense crumb and a fragrant blend of five different extracts: vanilla, almond, butter, coconut, and lemon. Each bite is a perfect harmony of sweet and citrusy, nutty and warm, creating a nostalgic flavor bomb that feels both homemade and bakery-fancy. Topped with a glossy glaze infused with the same five extracts, this cake is anything but ordinary.

Why You’ll Love This Cake

This pound cake is a standout because it layers flavor upon flavor, all while keeping the traditional pound cake texture we love.

Unmatched Flavor: The combination of five extracts gives it depth and warmth with no single flavor overpowering the others.
Super Moist Texture: The batter includes sour cream or buttermilk, creating a moist, tender crumb that melts in your mouth.
Crowd Pleaser: Perfect for holidays, potlucks, and special occasions everyone will ask for the recipe.
Perfectly Sweet with a Glaze: The sugar glaze adds a shiny, lightly crunchy finish with another hit of the five flavors.
Simple Yet Impressive: Basic pantry ingredients, but the result tastes like it came from a bakery.

Ingredients

Here’s what you’ll need to make this unforgettable cake:

For the Pound Cake:

• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup vegetable shortening (or use all butter)
• 3 cups granulated sugar
• 5 large eggs
• 1 cup milk (or sour cream or buttermilk for extra moisture)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp butter extract
• 1 tsp coconut extract
• 1 tsp lemon extract

For the 5-Flavor Glaze:

• 1 cup sugar
• ½ cup water
• ½ tsp each of: vanilla, almond, butter, coconut, and lemon extracts

Instructions

Let’s make this magic happen!

Step 1: Prepare the Batter

1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan or tube pan generously.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter, shortening, and sugar together until light and fluffy (about 5 minutes).
4. Add eggs one at a time, beating well after each addition.
5. Mix in the extracts: vanilla, almond, butter, coconut, and lemon.
6. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined—don’t overmix.

Step 2: Bake

Pour batter evenly into the prepared pan. Bake for 1 hour and 15–25 minutes, or until a toothpick inserted in the center comes out clean. Check at 1 hour to avoid overbaking.

Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack or serving plate.

Step 3: Make the Glaze

1. While the cake bakes or cools, combine sugar and water in a small saucepan.
2. Heat over medium heat until sugar is dissolved, but do not boil.
3. Remove from heat and stir in all five extracts.

Step 4: Glaze the Cake

While the cake is still warm, slowly spoon or brush the glaze over the cake, allowing it to soak in. You can repeat this step to get a thicker glaze layer or let it drizzle down the sides for that irresistible look.

Notes

Yield: 12–16 slices
Prep Time: 20 minutes
Bake Time: 1 hour 15–25 minutes
Cooling + Glazing Time: 30 minutes
Total Time: ~2 hours
Calories per Slice: ~430–480 depending on glaze thickness

Serving Suggestions

• Warm with Coffee: This cake pairs beautifully with a hot cup of coffee or tea.
• Topped with Berries: Serve with a side of fresh berries or macerated strawberries.
• With Ice Cream: A slice warmed slightly and topped with vanilla bean ice cream = heaven.
• For Gifting: Wrap individual slices in wax paper for a sweet homemade gift.

Tips for Success

• Use Room Temp Ingredients: For even mixing and the best texture.
• Don’t Overmix: Once the flour goes in, mix just until incorporated.
• Grease Your Pan Well: This cake is rich and sticky greasing and flouring is a must.
• Use Quality Extracts: They’re the star here, so use pure extracts if possible for the best flavor.

FAQs

1. Can I use all butter instead of shortening?
Yes! Shortening makes the cake a little fluffier, but all-butter works too and gives even more flavor.

2. Can I use just one or two extracts?
You can, but then it’s not a true 5-flavor pound cake. The magic is in the full blend.

3. What’s the best pan to use?
A 10–12 cup bundt pan or tube pan works best. Be sure it’s nonstick or well-greased.

4. Can I freeze it?
Absolutely. Wrap slices or the whole cake in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight at room temp.

5. Can I turn this into cupcakes or loaves?
Yes! Adjust baking times accordingly (about 20–25 minutes for cupcakes, 50–60 for loaves).

6. Why use milk vs. sour cream vs. buttermilk?
Milk keeps it traditional. Sour cream or buttermilk adds tang and extra moisture—your choice!

7. Why is the glaze added while warm?
So the cake soaks it up and gets that sweet, slightly crisp coating.

8. Can I skip the glaze?
You can, but the glaze enhances the flavor and gives it that irresistible finish.

9. Can I add a flavor swirl or filling?
Definitely! You can swirl in fruit jam or even a ribbon of lemon curd or cream cheese.

10. How do I know when it’s done baking?
The top will be golden, the sides will pull from the pan, and a toothpick should come out clean.

Conclusion

This 5 Flavor Pound Cake is the ultimate comfort dessert moist, flavorful, and glazed to perfection. Whether it’s for Sunday dinner, a family celebration, or just because, it’s a cake that never fails to impress. With a symphony of flavors and a nostalgic, Southern charm, it’s one of those recipes that people will ask for again and again. Try it once, and you’ll understand why it’s a timeless favorite.

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