Five Flavor Pound Cake is a moist cake blending rum, lemon, butter, vanilla, and coconut flavors.
What's so wonderful about this cake is that it is moist, and tender and you can literally taste all of the flavors added to this cake. Although almond flavoring (extract) was not added to this cake, it's almost like I could taste a hint of almond flavor. Perhaps it's the combination of the rum and coconut flavoring.
The flavors were also incorporated into the delicious cake icing. The cake and icing flavor come together well to create this mouthwatering pound cake. So let's get into it, so I can show you how it's done!
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Ingredients needed for the Five Flavor Pound Cake:
- All Purpose Flour
- Unsalted Butter - room temperature
- Granulated Sugar
- Whole Milk - room temperature
- Large Eggs - room temperature
- Baking Powder
- Vanilla flavor
- Lemon flavor
- Coconut flavor
- Rum flavor
- Butter flavor
Ingredients needed for the glaze:
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the Pound 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, beat the butter and shortening together until combined.
Then slowly add in the sugar. Mix on medium speed until creamy (approximately 2 minutes).
Mix in the vanilla, butter, rum, coconut, and lemon flavoring.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
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 non-stick 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 20 minutes before removing it from the pan.
Steps 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!
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently asked questions:
Almond, cake batter, and or lime lime are some good options. There are so many different extracts available these days but I'm not sure how well they would work together besides the ones included in this recipe.
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Individually wrap each slice of cake in plastic wrap or foil. Place the wrapped slices in a ziplock bag to store in the freezer.
Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
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- For the Cake:
- 3 cups All Purpose Flour
- cup Unsalted Butter - room temperature
- 2 cups Granulated Sugar
- ½ cup Shortening
- 1 cup Whole Milk - 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 tablespoons Whole milk
- ½ teaspoon Vanilla flavor
- ½ teaspoon Lemon flavor
- ½ teaspoon Coconut flavor
- ½ teaspoon Rum flavor
- ½ teaspoon Butter flavor
- 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, beat the butter and shortening together until combined.
- Then slowly add in the sugar. Mix on medium speed until creamy (approximately 2 minutes).
- Mix in the vanilla, butter, rum, coconut, and lemon flavoring.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- 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 non-stick 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 20 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!