Experience layers of flavor in this Five Flavor Pound Cake - rich, moist, and ultra-tender with every slice. A blend of vanilla, lemon, rum, coconut, and butter extracts comes together in both the cake and glaze to create a bold, bakery-style dessert that's unforgettable.
What makes this cake so special is its moist, tender crumb and the way every flavor shines through in each bite. While there's no almond extract in the recipe, the blend of rum and coconut creates a subtle almond-like flavor that's simply irresistible. The same five flavors are whipped into the rich, sweet glaze, bringing the cake and icing together in perfect harmony for a truly mouthwatering dessert.
Video Tutorial
Why This is the Best Five Flavor Pound Cake
- Each bite delivers a perfect balance of five extracts: rum, lemon, vanilla, butter, and coconut not only in the batter, but the glaze as well.
- Milk adds moisture and richness.
- Perfect for family reunions, potlucks, or just because!
- Easy to make in advance and freeze!
- Includes a how-to video for visual learners.
- Tested and perfected in the Whip It Like Butter kitchen!
Recommended tools and equipment:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Vanilla flavor
- Lemon flavor
- Coconut flavor
- Rum flavor
- Butter flavor
Ingredients & Ingredient Notes
Flour: All-purpose flour gives the cake structure. For best results, sift before measuring.
Butter & Shortening: This combination creates a tender crumb with added moisture. Use room temperature butter.
Sugar: Granulated sugar for sweetness and proper creaming.
Eggs: Add richness and structure and assists with giving the pound cake its lift. Use room temperature eggs.
Milk: Whole milk adds moisture and richness. Use room temperature milk.
Extracts:
- Vanilla: A warm, comforting base flavor.
- Lemon: Adds brightness and a bit of tang.
- Rum: Adds depth and complexity.
- Coconut: Brings a subtle tropical flavor.
- Butter: Enhances the overall buttery flavor.
Tips for a Perfect Pound Cake
- Use room temperature ingredients to prevent clumping and ensure smooth mixing.
- Measure accurately using dry and liquid measuring tools.
- Mix at low speed after creaming your butter and sugar. Butter and sugar can be mixed at a higher speed.
- Add eggs one at a time, mixing only until combined.
- Alternate dry and wet ingredients, beginning and ending with flour.
- Grease the Bundt pan thoroughly, preferably with a baking spray containing flour like Baker's Joy.
- Cool the cake for 10-15 minutes before removing it from the pan to prevent breakage.
Whip it like Butter Pro Tip: Cream butter and sugar for 5 minutes until pale and fluffy. This incorporates air for a lighter crumb.
Why Room-Temperature Ingredients Matter
Using room-temperature butter, eggs, and milk/buttermilk is key to achieving a smooth, well-aerated batter and an evenly baked pound cake. Cold ingredients can cause the batter to curdle or become lumpy-especially cream cheese, which can form stubborn clumps that won't fully blend without overmixing.
Mixing cold ingredients also risks creating an uneven crumb or even a sunken cake. For best results, take your ingredients out at least two hours before baking to ensure they reach room temperature.
How to Make Five Flavor Pound Cake: Step-by-Step
- Preheat your oven to 325 degrees.
- Mix the butter and shortening together until combined.
- Then slowly add in the sugar. Mix on medium speed until light and fluffy(approximately 5 minutes).
- Mix in the vanilla, butter, rum, coconut, and lemon flavoring.
- Add the eggs to the bowl one at a time, mixing until combined after each addition.
- Mix in the flour 1 c at a time, alternating with the milk, beginning and ending with the flour.
- Pour the batter into your prepared the pan and bake the pound cake for about an hour and 15 minutes.
How to make the Five Flavor Pound Cake Glaze:
- Add the powdered sugar, extracts, and milk to a bowl and blend together until smooth using a stand or hand mixer.
- Pour the glaze over the cake as desired.
Five Flavor Pound Cake recipe
Ingredients
- For the Cake:
- 3 cups All Purpose Flour
- 1 cup Unsalted Butter - room temperature
- 2 cups Granulated Sugar
- ½ cup Shortening
- 1 cup Whole Milk or Buttermilk - room temperature
- 5 Large Eggs - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla flavor
- 1 teaspoon Lemon flavor
- 1 teaspoon Coconut flavor
- 1 teaspoon Rum flavor
- 1 teaspoon Butter flavor
- For the glaze:
- 1 cup Powdered sugar
- 1-2 tbsps Whole milk
- ¼ teaspoon Vanilla flavor
- ¼ teaspoon Lemon flavor
- ¼ teaspoon Coconut flavor
- ¼ teaspoon Rum flavor
- ¼ teaspoon Butter flavor
Instructions
- To make the cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, mix the butter and shortening together until combined.
- Then slowly add in the sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Mix in the vanilla, butter, rum, coconut, and lemon flavoring.
- Add the eggs to the bowl one at a time, mixing until combined after each addition.
- Mix in the flour 1 c at a time, alternating with the milk, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the pound cake for about an hour and 15 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan.
- To make the glaze:
- Add the powdered sugar, extracts, and milk to a bowl and blend together until smooth using a stand or hand mixer.
- Pour the glaze over the cake as desired. Allow the glaze to set, then serve and enjoy!
Video
Notes
Nutrition
Serving Suggestions
Serve with fresh fruit, whipped cream, or a cup of coffee. The cake is excellent at room temperature and even better the next day.
Variations & Other Ideas
- Swap coconut extract for almond extract for a slightly different twist.
- Use a different variety of your favorite extracts.
- Swap the milk for buttermilk for an even moister and richer pound cake.
Storing Your Five Flavor Pound Cake
- Store at room temperature in an airtight container or refrigerate for up to 5 days. Allow it to come to room temp before serving.
- Freeze the entire pound cake or slices individually wrapped for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Frequently Asked Questions
Why Is My Pound Cake Dry or Rubbery?
This can happen if you overmix the batter after creaming the butter and sugar or bake too long. Also ensure your ingredients are room temperature for the best texture.
Can I Make Substitutions?
You can experiment with almond, lime, or cake batter extract in place of one of the existing flavors. Always test in small batches if trying new combinations.
How do I fix my glaze if it's too thin?
Add more powdered sugar, one tablespoon at a time. It's best to slowly incorporate the liquid into your glaze to avoid a thin glaze.
Can I bake this pound cake in a loaf pan?
Yes! Divide the batter into two 9x5-inch loaf pans and adjust the baking time.
Why did my pound cake stick to the pan?
Make sure to grease all nooks and crannies thoroughly with baking spray or a butter/flour combo to avoid this issue. Grease your pan thoroughly and allow to cool at least 15 minutes before inverting.
Why did my pound cake sink in the center?
To avoid this issue, be careful not to overmix your pound cake and ensure your oven is pre-heated to proper temperature before placing it in the oven. An oven thermometer is a great tool to check oven temperature. Also avoid opening the oven during the baking process.
Should I bake my pound cake in a cold oven or pre-heated oven?
This recipe uses a preheated oven, but the choice is yours. If you prefer the cold oven method-placing the cake in the oven before turning it on-feel free to give it a try and see which results you like best.
More delicious Whip it like Butter Pound Cake recipes
If you're looking for a tall show stopping pound cake, try my Mile High Pound Cake!
If you love Sour Cream and Cream Cheese, why not try the winning combo together in my Sour Cream Cream Cheese Pound Cake recipe.
Love a light and super moist pound cake? Try my Buttermilk Pound Cake recipe. From the Whip It Like Butter kitchen to yours, we hope this cake brings joy to your table.
Michelle Aldridge says
Thanks for sharing your recipe! Ironically, this 5-Flavor Pound Cake is my #1 Seller. You mentioned the "hint" of almond flavoring (although it's not in your cake), I make a glaze for my cake (no milk, just sugar, water and 1/2 tsp of each flavoring); however, for the glaze I omit Lemon extract and add the Almond extract. Thanks again for sharing so many wonderful recipes! Many blessings!
Ashley Frederick says
Oh that's awesome! It's such a delicious cake. Yes the flavor puts me in the mind of a little almond flavor even though none was added to this cake. You're most welcome! Thank you for your support.
Nakeita King says
What flavoring can I replace Rum with?
Ashley Frederick says
You can add more of another extract or use your favorite extract as a substitute.
Jenny says
I think this is one of the tastiest cakes I have ever eaten. The texture is perfect. Thank.s
Ashley Frederick says
Thank you very much Jenny!!!
Wendy says
Could I use butter flavored shortening in this recipe?
Ashley Frederick says
Yes it would add a nice flavor. I would use it only to substitute one stick of butter.