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.