My cousin Johnnie Mae’s Five Flavor Pound Cake differs from a classic pound cake recipe because it combines vanilla, lemon, rum, coconut and butter extracts in a sour cream pound cake batter. Plus there’s a nice glaze that ties it all together. Get into it boos!
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Five Flavor Pound Cake Ingredients
For the Cake
- Butter: Unsalted is my go to but you can grab salted as well. Just leave out the salt. Make sure this is room temp before mixing.
- Sugar: Sweetens the batter.
- Eggs: Make sure these are room temp.
- Cake Flour: I don’t suggest swapping this with all-purpose. If you don’t have it, make your own homemade cake flour with all-purpose and cornstarch. Don’t forget to sift.
- Sour Cream: Plain greek yogurt also works here.
- Salt and Baking Soda: Grab kosher and baking soda is optional if you want a denser tighter crumb.
- Flavorings: Johnnie used vanilla, lemon, rum, coconut, and butter extracts but you can mix and match with whatever you like! Almond extract can easily replace rum, and vanilla works as a solid stand-in for butter extract.
For the Glaze
- Powdered Sugar: You can also blend granulated sugar in a blender until it becomes powdered.
- Milk: Grab any milk you want.
How to make Five Flavor Pound Cake
Mix the Batter
Step 1: Add butter and sugar to the bowl of a stand mixer and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
Step 2: Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Step 3: 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.
Step 4: Add in sour cream and all of the extracts, scraping down the sides of the bowl.
Step 5: Mix until just combined and turn off the mixer.
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Bake the Cake
Step 6: Pour cake batter into the prepared bundt pan.
Step 7: 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.
Make the Glaze and Drizzle Over the Cake
Step 8: 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.
Step 9: Pour over cooled cake and let sit for about 10 minutes. Serve and enjoy!
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
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- 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.
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- Sift That Flour: Even if it’s cake flour, give it a good sift after you measure it. It helps everything mix together smooth.
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- 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.
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- 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.Nutrition
Recipe Tips
- Sift That Flour: Even if it’s cake flour, give it a good sift after you measure it. It keeps the batter lighter.
- 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.
- Test the Glaze: If your glaze is too thick, add more milk one teaspoon at a time and whisk until it’s the perfect consistency for drizzling.
Recipe help
Just add more powdered sugar, a tablespoon at a time, until it thickens up. Whisk it well so it stays nice and smooth.
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.
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Just noticed I don’t have sour cream, can I omit or substitute Vanilla Greek yogurt?
Yes, vanilla Greek yogurt should work as a substitute for the sour cream in this recipe.
I haven’t tested it side-by-side, but Greek yogurt is one of the closest substitutes for sour cream in pound cakes. The texture may be just slightly different, and the vanilla yogurt could add a touch more sweetness and vanilla flavor, but I don’t expect it to negatively affect the cake. Just make sure it’s a thicker Greek yogurt rather than a thinner style, and use it as a 1:1 replacement. Happy baking!