Five Flavor Pound Cake recipe

5 from 5 votes

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.

Prep Time10

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: pound cake

Servings: people

Calories: 367kcal

Author: Ashley Frederick

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

US Customary - Metric

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

- Room Temperature Ingredients: Set all ingredients on the counter for at least 1 hour before baking to ensure smooth mixing and prevent clumping.

- Mixing Technique: Cream butter and sugar until pale and fluffy (about 5 minutes) for maximum lift. After creaming the butter and sugar, mix on low to keep the crumb tender and avoid gluten streaks.

- Accurate Flour Measurement: Use the “fluff, spoon, level” method: fluff flour, scoop with a spoon, level with a knife—to avoid a dry or dense cake.

- Bundt Pan Preparation: Using baking spray or another method such as grease and flour, grease every area of your bundt pan to ensure a clean release.

- Oven Temperature: Bake at 325°F, avoid opening the oven mid-bake, and test doneness early using the toothpick method to prevent overbaking and dryness.

- Cooling Instructions: Let the cake rest in the pan for ~10–15 minutes, then remove from the pan onto a plate or cooling rack—this prevents cracking and retains moisture.

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