Y’all ain’t ready for this Five Flavor Pound Cake! If you’re Southern, you already know how legendary this pound cake is. But lemme tell ya, mine? Oh honey, it’s something else. We got vanilla, lemon, rum, coconut, and butter all up in there, blending together like they were meant to be. This cake so moist and rich, you’re gonna be sneaking slices before it even cools down. And that glaze? It’s drippin’ with all five flavors too. This one’s a keeper, boos!
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This five flavor cake ain’t just a cake, it’s a whole experience! You take that first bite, and it’s like, BAM! All those flavors hittin’ at once, but in the smoothest, most buttery way possible. Now, I know some folks get wild with it. 7 flavors, 10 flavors, you name it. And hey, if that’s what makes ya happy, do you boo! But me? I’m just fine with my five. So keep it easy, keep it delicious, and let this fab five do the talking!
The Lowdown on This Five Flavor Pound Cake
Cuisine Inspiration: Classic Southern
Primary Cooking Method: Baking
Dietary Info: Vegetarian, can be made gluten-free with some ingredients swaps.
Key Flavor: Vanilla, lemon, rum, coconut, and butter all get their moment to shine!
Skill Level: Easy peasy boo!
Ingredients you’ll need to make Five Flavor Pound Cake
For the Cake
- Butter: Pound cake ain’t pound cake without a whole lotta butter! It keeps things rich and moist.
- Sugar: Granulated sugar for that perfect sweetness.
- Eggs: These add richness and help hold the cake together.
- Cake Flour: This keeps it tender and light.
- Sour Cream: Adds moisture and a lil’ tang.
- Salt and Baking Soda: They balance the flavors and help with the rise.
- Flavorings: This five flavor pound cake recipe’s got vanilla, lemon, rum, coconut, and butter extracts all up in there.
For the Glaze
- Powdered Sugar: The base for that sweet, addictive glaze.
- Milk: To get the glaze just right! Thick, but still pourable.
- Flavorings: Just like the cake, we’re adding vanilla, lemon, rum, coconut, and butter extracts to the glaze. It’s what makes every bite sing!
How to make Five Flavor Pound Cake
What to serve with five flavor cake
- Breakfast: This cake is so good, you might just wanna sneak a slice for breakfast! Pair it with a hot cup of coffee, or next to a bacon quiche, a breakfast casserole, or a chorizo breakfast skillet.
- Dessert for the Holidays: Serve this up after your big holiday feast! It goes perfectly with treats like sweet potato cobbler, dutch apple pie, caramel apple cheesecake, and more!
- Top It Off: Take that pound cake up a notch with some toppings, boo. Drizzle on a lil’ caramel sauce, add a scoop of vanilla ice cream, or spoon on some apple butter or fresh lemon curd.
- Sips: Pair this five flavor pound cake with a cozy drink for some real comfort. Try it with spiced apple cider, French hot chocolate, or white hot cocoa.
Recipe Substitutions
- Butter: Use salted and just cut back a pinch on the salt in the recipe.
- Extracts: Almond extract can easily replace rum, and vanilla works as a solid stand-in for butter extract.
- Sugar: For a deeper flavor, you can use half granulated sugar and half brown sugar.
- Cake Flour: All-purpose flour works fine if you don’t have cake flour. Sift it real good, and swap out a tablespoon of flour for cornstarch.
Recipe Variations and Additions
- Glaze It Your Way: You can make a simple vanilla glaze or drizzle some warm lemon syrup over the top.
- Fruity Toppings: Speaking of different toppings, you can also go with strawberry preserves or strawberry sauce instead of the five flavor glaze.
- Extra Flavors: If 5 flavors isn’t enough for you (no judgement here boos!), toss in a teaspoon of cinnamon or nutmeg to the batter.
- Chocolate Chips: Throw a handful of chocolate chips into the batter. Chocolate pairs with everything!
Expert Tips and Tricks for making the best five flavor pound cake recipe
- Start Low, Then Go High: Begin creaming your butter and sugar on low speed if you’re using a hand mixer to keep that splatter in check. Once it’s combined, you can turn up the speed.
- Sift That Flour: Even if it’s cake flour, give it a good sift after you measure it. It helps everything mix together smooth.
- Don’t Overbeat the Batter: When you’re mixing in the flour, salt, and baking soda, keep the mixer on low and stop as soon as everything’s just combined. Overmixing can make your cake dense, and you def don’t want that.
- Test the Glaze: If your glaze is too thick, don’t stress boo! Add more milk one teaspoon at a time and whisk until it’s the perfect consistency for drizzling.
How to store Five Flavor Pound Cake
To keep it moist and delicious, wrap your cake tightly in plastic wrap or pop it in an airtight container. Leave it on the counter so it stays nice and fresh. No need to refrigerate unless you’re planning to keep it longer!
How long will Five Flavor Pound Cake last?
At room temp, this cake will stay fresh for about 3-4 days. But honestly, I’d be surprised if it even lasts that long!
Can I freeze 5 flavor pound cake ?
Yep, you can freeze this beauty! Wrap the whole cake (or slices) in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to dig in, let it thaw at room temp until it’s soft and yummy again.
Frequently asked questions
Easy, boo. You can swap the cake flour for a gluten-free all-purpose flour blend that’s made for baking.
Just add more powdered sugar, a tablespoon at a time, until it thickens up. Whisk it well so it stays nice and smooth.
Pound cake’s got a mind of its own sometimes! That usually happens if you opened the oven door too early or if you overmixed the batter. Keep that oven door shut until it’s close to done, and remember to only mix the batter until it’s just combined.
This Five Flavor Pound Cake is the ultimate crowd-pleaser! It’s buttery, tender, packed with flavor, and that glaze? Baby, it’s the cherry on top! Whether it’s for breakfast, dessert, or a late-night snack, this cake’s gonna steal your heart. Now go on and enjoy every bite!
More Pound Cake Recipes
- Million Dollar Pound Cake
- Coconut Pound Cake
- Sweet Potato Pound Cake Recipe
- 7 UP Cake Recipe
- Sour Cream Pound Cake Recipe
- Chocolate Peppermint Pound Cake
- Brownie Swirl Pound Cake
Five Flavor Pound Cake
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Equipment
Ingredients
For the Cake:
- 1 1/2 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour sift after measuring
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 1 teaspoon butter extract
For the Glaze:
- 1 ½ cups confectioners’ sugar sift after measuring
- 1 tablespoon milk + 2 teaspoons
- ½ teaspoon pure vanilla extract
- ¼ teaspoon lemon extract
- ¼ teaspoon rum extract
- ¼ teaspoon coconut extract
- ¼ teaspoon butter extract
Instructions
For the Cake:
- Start by preheating your oven to 325°F then liberally spray a 12 cup bundt pan with non-stick baking spray that has flour.
- In your stand mixer or a large bowl if using a hand mixer, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream and all of the extracts, scrape down sides and mix until just combined and turn off the mixer.
- Pour cake batter into the prepared bundt pan. Bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness.
- Cool in the pan on a wire rack for 10 minutes then invert the cake on a serving plate for at least an hour or until the cake is cool to touch.
For the Icing:
- After the cake has completely cooled, make the glaze. Whisk the confectioners’ sugar, milk and all the extracts (vanilla, lemon, rum, coconut and butter) together in a small bowl.
- The icing should be thick, but pourable where you can still drizzle it over the cake with the whisk. If it is too thick, add more milk starting at 1 teaspoon at a time.
- Pour over cooled cake and let sit for about 10 minutes. Serve and enjoy.
Notes
- Start Low, Then Go High: Begin creaming your butter and sugar on low speed if you’re using a hand mixer to keep that splatter in check. Once it’s combined, you can turn up the speed.
- Sift That Flour: Even if it’s cake flour, give it a good sift after you measure it. It helps everything mix together smooth.
- Don’t Overbeat the Batter: When you’re mixing in the flour, salt, and baking soda, keep the mixer on low and stop as soon as everything’s just combined. Overmixing can make your cake dense, and you def don’t want that.
- Test the Glaze: If your glaze is too thick, don’t stress boo! Add more milk one teaspoon at a time and whisk until it’s the perfect consistency for drizzling.
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Made this for Sunday dessert. It’s an instant hit! So moist delicious and flavorful. It’s my new favorite
Oh fantastic. So glad you enjoyed this.
Hi so looking forward to trying this… Quick question, imma lil bit of a nerd when when it comes to baking so im always looking at the science…can you tell the reason for the baking soda and salt over baking powder. Is it merely more enhancement of flavor and BP may rise it too much? Also, if I swapped tsp of rum instead extract will it affect the bake? Or do you advise saving that tsp of real rum for the icing?
Hi, Lashonda! Pound cakes are supposed to be dense and don’t have the same leavening as a traditional sponge cake. You can try rum extract, it might be too strong though so I would start with more of 1/4 teaspoon and build the flavor from there. Hope you like it!
I have a question, what does dense mean in a cake? Please help me
In the context of cakes, dense refers to the texture and structure of the cake. A dense cake is typically heavier and less airy than a light, fluffy cake. This happens because there is less incorporation of air into the batter, resulting in a firmer, more compact crumb.
Hummmm, sounds good. I’ll give it a try but will use loaf pans as a bundt is too large for hubby and me. Sooo, I’ll freeze one and frost it when needed. Thanks for the recipe.
Love that idea! Hope you guys enjoy!
Can you leave a flavor out? Do you need to increase other flavors? Not a fan of coconut…..
Sure you can leave one out, no need to increase the others! Hope you enjoy!