Name: Five Flavor Pound Cake
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; 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

Ingredients

Scale

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

Instructions

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.

Notes

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.