Last Updated on January 19, 2023
Pound cake is a popular dessert that many people love. This sensational five-flavored pound cake recipe takes this classic dessert to a whole new level. All the amazing flavors come together to create a cake that you just can’t beat.
Though it may seem like there are a lot of ingredients in this recipe, it is actually a relatively easy cake to make. Since it is fairly simple to make, you don’t need to worry if you don’t have lots of prior baking experience. It is a wonderful cake to bake for any occasion, whether for a dinner party or also a birthday celebration.
What You Need To Make Five-Flavor Pound Cake
To make this amazing and also simple Granny’s Five-Flavor Pound Cake recipe, you will need:
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter cut into tablespoons, room temperature (1 stick)
- 2 1/2 cups sugar
- 6 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
Optional glaze by Pillsbury:
- 2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 3 -4 tablespoons milk or half-and-half
Bakto Flavors – Natural Flavors & Extracts –
Equipment
- Cooking Spray
- 10-inch tube pan
- Two medium mixing bowls
- Large mixing bowl
- Electric mixer
- Sifter
- Whisk
- Wire rack
Step by step instructions
Step one: Prepare a 10-inch tube pan and preheat your oven
Preheat your oven to 325 degrees Fahrenheit and also spray your 10-inch tube pan with cooking spray.
Step two: Sift your flour
Using your sifter, sift your flour into a mixing bowl. Then add your baking soda and salt to the all-purpose flour that you have sifted.
Step three: Cream your butter and sugar
Using an electric mixer, cream together your butter and sugar in a large bowl. After that, beat the mixture together at medium-high speed for around three minutes. Beat the mixture together until it is smooth, fluffy, and pale, scraping down the sides of the bowl with a rubber spatula as needed.
Step four: Add the eggs
With your mixer running at medium speed, add your eggs in one at a time. Let each egg fully incorporate into the mixture after each addition. When needed, be sure to scrape the sides of your mixing bowl.
Step five: Add the flour mixture and sour cream
Next, set your electric mixer to low speed. Add one-third of your flour mixture as well as half of your sour cream. Alternate adding the two until you have added all of your flour mixture and sour cream into your cake batter.
Step six: Add the extracts into the cake batter
Continue to beat your cake batter mixture at low speed for another two minutes. Then, add your vanilla extract, coconut extract, lemon extract, rum extract, and almond extract in one at a time.
Allow each extract to become fully incorporated into your cake batter before adding the next one. After that, continue to beat your cake batter for four more minutes.
Step seven: Bake the cake
Carefully pour your cake batter into your 10-inch greased tube pan. Then, bake your cake for approximately one hour or until a toothpick inserted into the middle comes out clean.
Allow your five-flavored cake to cool in its pan for 10 minutes. After that, carefully invert it onto a wire rack to fully cool.
Step eight: Make the glaze (optional)
In a medium bowl, add the powdered sugar, butter, vanilla, half and half or milk. Use a whisk to mix all the ingredients together until it reaches a smooth consistency. If it is too thin, add more powdered sugar and if it is too thick, add more milk or half and half.
Once your cake is cool, pour your glaze all over the top of your pound cake. Then, late the glaze set for around five minutes before serving your cake.
Tips And Tricks
Store your cake in an airtight container at room temperature for four to five days. You can also store your pound cake, glaze or no glaze, in the fridge for up to one week in the fridge in an airtight container. Let your cake reach room temperature before serving it to your guests.
You can also freeze your cake as well, whether whole or leftover slices. Simply cover your cake in a layer of plastic wrap and then a layer of aluminum foil. Then, place your cake carefully in the freezer for up to six months to a year.
When you are ready to serve your cake, allow it to thaw at room temperature for up to two hours or in the fridge overnight. Bring to room temperature to serve and after that store any leftovers in the fridge. In addition, also be sure to keep your cake in an airtight container when not serving it.
If you want to make the cake even more unique, you can also add a teaspoon of pineapple as well to the batter. The pineapple will pair well with all the other flavors of the cake. You can also add any or all of the extracts to your glaze as well, adding just 1/2 teaspoon of each.
Servings And Preparation Size
|
Bake Time |
Preparation Time | Servings |
| 60 minutes | 15 minutes |
12 |
An Amazing Five-Flavored Pound Cake Recipe
If you are looking for a unique, tasty, and also fun recipe to try, this 5 flavor pound cake is just the right option. It combines the wonderful flavors of vanilla, almond, lemon, rum, and coconut. Your friends and also family are sure to love the amazing flavors that are found in this moist cake.
No matter your experience level, you can bake this cake for your next special event. Though the glaze is optional, it is a wonderful addition to your cake and is very simple to make. You can even add another flavor such as pineapple extract as well to give it a more tropical taste.
Did you enjoy this recipe for five-flavored pound cake recipe? If so, please share this wonderful recipe with your friends and also your family who you think would enjoy the unique flavors of this cake.
Sensational Five-Flavored Pound Cake Recipe
Equipment
- Cooking spray
- 10-inch tube pan
- Large mixing bowl
- Sifter
- Wire rack
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter cut into tablespoons, room temperature (1 stick)
- 2 1/2 cups sugar
- 6 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
Optional Glaze by Pillsbury
- 2 cups powdered sugar
- 2 tbsp butter, softened
- 1 tsp vanilla
- 3 -4 tbsp milk or half-and-half
Instructions
- Prepare a 10-inch tube pan and preheat your oven.Preheat your oven to 325 degrees Fahrenheit and also spray your 10-inch tube pan with cooking spray.
- Sift your flour.Using your sifter, sift your flour into a mixing bowl. Then add your baking soda and salt to the all-purpose flour that you have sifted.3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Cream your butter and sugar. Using an electric mixer, cream together your butter and sugar in a large bowl. After that, beat the mixture together at medium-high speed for around three minutes. Beat the mixture together until it is smooth, fluffy, and pale, scraping down the sides of the bowl with a rubber spatula as needed.8 tablespoons unsalted butter cut into tablespoons, room temperature (1 stick), 2 1/2 cups sugar
- Add the eggs.With your mixer running at medium speed, add your eggs in one at a time. Let each egg fully incorporate into the mixture after each addition. When needed, be sure to scrape the sides of your mixing bowl.6 large eggs, room temperature
- Add the flour mixture and sour cream.Next, set your electric mixer to low speed. Add one-third of your flour mixture as well as half of your sour cream. Alternate adding the two until you have added all of your flour mixture and sour cream into your cake batter.1 cup sour cream, room temperature
- Add the extracts into the cake batter.Continue to beat your cake batter mixture at low speed for another two minutes. Then, add your vanilla extract, coconut extract, lemon extract, rum extract, and almond extract in one at a time.Allow each extract to become fully incorporated into your cake batter before adding the next one. After that, continue to beat your cake batter for four more minutes.1 teaspoon vanilla extract, 1 teaspoon rum extract, 1 teaspoon coconut extract, 1 teaspoon lemon extract, 1 teaspoon almond extract
- Bake the cake.Carefully pour your cake batter into your 10-inch greased tube pan. Then, bake your cake for approximately one hour or until a toothpick inserted into the middle comes out clean.Allow your five-flavored cake to cool in its pan for 10 minutes. After that, carefully invert it onto a wire rack to fully cool.
- Make the glaze (optional).In a medium bowl, add the powdered sugar, butter, vanilla, half and half or milk. Use a whisk to mix all the ingredients together until it reaches a smooth consistency. If it is too thin, add more powdered sugar and if it is too thick, add more milk or half and half.2 cups powdered sugar, 2 tbsp butter, softened, 1 tsp vanilla, 3 -4 tbsp milk or half-and-half
- Once your cake is cool, pour your glaze all over the top of your pound cake. Then, late the glaze set for around five minutes before serving your cake.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.
