Five Flavor Pound Cake

5 from 5 votes

Y'all ain't ready for this Five Flavor Pound Cake! We got vanilla, lemon, rum, coconut, and butter all up in there - it's so good you'll be ready to fight.

Prep Time35

Cook Time1 15

Resting Time1

Total Time2 50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 481kcal

Author: Jocelyn Delk Adams

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

1. 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.

1. Sift That Flour: Even if it's cake flour, give it a good sift after you measure it. It helps everything mix together smooth.

1. 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.

1. 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.

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