Five Flavor Pound Cake

Introduction

The Five Flavor Pound Cake is one of those timeless Southern desserts that never goes out of style. Built on old-fashioned pound cake tradition but elevated with a mix of five beautiful extracts—vanilla, lemon, coconut, butter, and rum—this cake brings a warm, aromatic depth that fills the entire kitchen as it bakes. It has the dense, buttery crumb every pound cake lover craves, yet the layered flavors make each bite feel nostalgic, festive, and irresistibly aromatic.

This cake is especially popular around the holidays because the fragrances alone feel celebratory, but it’s also a year-round favorite for potlucks, Sunday dinners, and family gatherings. The blend of extracts works together like a Southern symphony: the brightness of lemon, the warmth of vanilla, the comforting richness of butter, the tropical whisper of coconut, and the cozy sweetness of rum. Together, they create a cake that stands out on any dessert table.

Whether you glaze it or simply dust it with powdered sugar, the Five Flavor Pound Cake is incredibly moist, slices beautifully, and stays fresh for days. It’s an easy recipe with big flavor—and once you make it, it will become one of your signature bakes.

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• ½ cup shortening
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon coconut extract
• 1 teaspoon butter extract
• 1 teaspoon rum extract

Five Flavor Glaze (optional but recommended)

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ½ teaspoon lemon extract
• ½ teaspoon coconut extract
• ½ teaspoon butter extract
• ½ teaspoon rum extract

Preparation

Step 1: Prepare the Pan and Dry Ingredients

Grease and flour a Bundt pan generously, making sure every groove is coated. Preheat your oven to 325°F (163°C).
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 2: Cream the Butter, Shortening, and Sugar

In a large mixing bowl, beat the butter and shortening until creamy and smooth. Gradually add the sugar and beat on medium-high speed until pale and fluffy. This step should take at least 5 minutes to create a tender pound cake crumb.

Step 3: Add the Eggs and Flavors

Beat in the eggs one at a time, mixing fully between each addition. Add all five extracts—vanilla, lemon, coconut, butter, and rum. Mix until the batter is smooth and fragrant.

Step 4: Incorporate Flour and Milk

Add the dry ingredients in three parts, alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined—do not overmix or the cake will become dense.

Step 5: Bake the Cake

Pour the batter evenly into your prepared Bundt pan. Tap the pan gently to remove air bubbles.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes before turning out onto a wire rack.

Variation

• Citrus Twist: Increase lemon extract and add orange extract for a brighter flavor.
• Holiday Spice: Add ½ teaspoon cinnamon + ¼ teaspoon nutmeg for a warm, seasonal profile.
• Almond Blend: Replace rum extract with almond extract for a lighter, sweeter spin.
• Cream Cheese Version: Add 4 oz softened cream cheese to the batter for an even denser crumb.

Cooking Note

This cake bakes low and slow—325°F helps prevent over-browning and ensures the inside cooks evenly. Pound cakes benefit from gradual heat so their signature tight crumb develops perfectly.

Serving Suggestions

• Drizzle with the five-flavor glaze for extra depth.
• Serve with whipped cream and fresh berries.
• Add a scoop of vanilla or coconut ice cream for a luxurious dessert.
• Dust with powdered sugar for a simple, classic presentation.
• Perfect for breakfast with coffee or as a holiday table centerpiece.

Tips

• Always use room-temperature ingredients; it ensures a smooth, even batter.
• Don’t rush the creaming process—this step makes the cake tender.
• If your oven runs hot, tent the cake with foil halfway through to prevent over-browning.
• Let the cake cool completely before glazing to prevent melting.
• This cake freezes beautifully; wrap tightly and store up to 3 months.

Prep Time: 20 minutes

Cooking Time: 1 hour–1 hour 15 minutes

Total Time: 1 hour 35 minutes

Nutritional Information (approx. per slice)

Calories: 420
Protein: 5g
Sodium: 190mg

FAQs

1. Why is it called Five Flavor Pound Cake?

Because it uses five different extracts—vanilla, lemon, coconut, butter, and rum—that blend into a unique, aromatic flavor profile.

2. Can I use real rum instead of rum extract?

Yes, but use no more than 1 tablespoon to avoid thinning the batter too much.

3. Why is my pound cake dry?

It may have been over-baked or the flour was packed too tightly when measured.

4. Can I make this in loaf pans instead of a Bundt pan?

Yes—divide the batter into two loaf pans and bake 55–65 minutes.

5. Does the cake taste like coconut?

The coconut extract is very subtle; it adds warmth without being overpowering.

Conclusion

The Five Flavor Pound Cake is a beautiful blend of tradition, comfort, and Southern baking expertise. With five extracts working together to create an unforgettable aroma and taste, this cake is perfect for holidays, gatherings, or anytime you want a show-stopping dessert. Moist, buttery, and filled with classic flavor, it’s a recipe you’ll want to make again and again. Once you serve it, everyone will be asking for the recipe—and begging you to make it every year.