If you’ve been searching for a cake that truly brings together an unforgettable blend of tastes, the Five Flavor Pound Cake Recipe is the answer you never knew you needed. This cake dazzles with a symphony of vanilla, lemon, almond, coconut, and butter extracts, creating a moist, tender crumb that melts in your mouth. Perfect for celebrations or just a special treat with your afternoon tea, this recipe elevates the classic pound cake to an exquisite level, bursting with rich, layered flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Simple yet thoughtfully chosen, the ingredients for this Five Flavor Pound Cake Recipe form the perfect foundation for a tender, flavorful cake. Each component plays a vital role, whether it’s adding moisture, richness, or that aromatic punch.
- 3 cups all-purpose flour: Provides structure and body to the cake for that classic dense pound cake texture.
- 1 tsp baking powder: Gives just enough lift to keep the crumb light without compromising density.
- 1 tsp salt: Enhances the other flavors and balances the sweetness.
- 1 cup unsalted butter (room temperature): Adds richness, moisture, and a velvety mouthfeel.
- ½ cup vegetable oil: Contributes extra moisture and keeps the cake ultra tender.
- 3 cups granulated sugar: Sweetens generously while helping with that beautiful golden crust.
- 5 large eggs (room temperature): Bind everything together and add to the cake’s richness and structure.
- 1 cup whole milk (room temperature): Moisturizes and blends flavors smoothly for a silky batter.
- 1 tsp vanilla extract: A classic, warm base flavor that’s essential in every pound cake.
- 1 tsp lemon extract: Adds a bright, fresh note that lifts the cake’s overall profile.
- 1 tsp almond extract: Brings a nutty sweetness that deepens the complexity.
- 1 tsp coconut extract: Introduces a tropical whisper that’s delightfully surprising.
- 1 tsp butter extract: Intensifies the buttery aroma for a luscious finish.
How to Make Five Flavor Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325F (163C). Grease a bundt pan thoroughly to ensure your cake releases easily after baking. The bundt pan’s shape is perfect for this dense cake—it allows even baking and creates those beautiful ridges that look so inviting once glazed.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step is crucial because it evenly distributes the leavening and seasoning throughout the flour, setting the stage for a consistent, flavorful cake crumb.
Step 3: Cream Butter, Oil, and Sugar
Using a stand mixer or hand mixer, beat the unsalted butter, vegetable oil, and granulated sugar together until the mixture turns light and fluffy. This creaming process incorporates air, resulting in a tender pound cake while blending the fat and sugar perfectly.
Step 4: Add the Eggs Gradually
Beat in the eggs one at a time, mixing well after each addition. This gradual incorporation helps keep the batter smooth and stable, preventing it from breaking or curdling, which ensures a uniform texture.
Step 5: Incorporate the Five Extracts
Now for the magic—the vanilla, lemon, almond, coconut, and butter extracts. Pour them all in and mix until fully combined. These extracts collectively deliver that rich, layered aroma and flavor profile that defines the Five Flavor Pound Cake Recipe.
Step 6: Combine Dry and Wet Ingredients
Alternately add the flour mixture and whole milk to the batter, starting and ending with the dry ingredients. Mix gently and just until combined; over-mixing can cause the cake to become tough, so keep it delicate for a tender crumb.
Step 7: Bake to Perfection
Pour your luscious batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 65 to 75 minutes. To test doneness, insert a toothpick into the center—if it comes out clean, your cake is ready with that beautiful, golden crust and moist interior.
Step 8: Cool the Cake Properly
Let the cake cool in the pan for 10 to 15 minutes; this helps it firm up and makes it easier to release. Then, carefully invert it onto a wire rack and allow it to cool completely before moving on to glazing or serving.
Step 9: Add a Sweet Glaze
Whisk powdered sugar with a splash of milk or cream until smooth and drizzle generously over the cooled cake. This simple glaze enhances the cake’s decadence without overpowering those five fabulous extracts you worked so hard to blend.
How to Serve Five Flavor Pound Cake Recipe
Garnishes
Garnishing your Five Flavor Pound Cake Recipe adds an extra dimension of beauty and taste. Fresh berries like raspberries or blueberries provide a tart contrast, while a sprinkle of toasted coconut flakes amps up the coconut extract’s flavors. For a more decadent touch, add a dollop of whipped cream or a scoop of vanilla ice cream alongside.
Side Dishes
This cake pairs wonderfully with hot beverages like coffee or herbal tea, making it a perfect afternoon treat. For brunch, consider serving alongside fresh fruit salad or even a light citrus compote to reinforce the cake’s subtle lemon notes.
Creative Ways to Present
For a festive feel, dust the cake lightly with powdered sugar or pipe a delicate border of buttercream or cream cheese frosting. You can also slice it and layer with a smear of lemon curd or your favorite jam between pieces for a fun and flavorful cake sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled pound cake tightly in plastic wrap or foil to keep it moist and fresh. Stored at room temperature, it will stay tasty for about 2 to 3 days, making it a convenient make-ahead dessert.
Freezing
The Five Flavor Pound Cake Recipe freezes beautifully. Slice it beforehand for easy thawing and portion control. Wrap slices individually or the whole cake tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator for best texture retention.
Reheating
If you prefer the cake warm, gently reheat slices in a microwave for about 15 seconds or pop into a toaster oven on low heat for a few minutes. Warm pound cake offers a softer texture and enhances the aromatic extracts that will greet you with every bite.
FAQs
Can I substitute the vegetable oil with all butter?
Absolutely! Using all butter will make your pound cake richer and denser, though the oil helps keep it extra moist. If you choose butter, consider adding a splash of milk to maintain moisture balance.
Are all five extracts necessary?
Each extract adds a layer of complexity that makes this cake special. While you can reduce or omit one if needed, the perfect harmony comes from using all five as specified in the recipe.
Can I use this recipe for cupcakes?
Yes, you can. Reduce baking time to about 20-25 minutes and watch for the toothpick test. Keep the batter filling to two-thirds of the cupcake liners to allow room for rising.
Is it better to use room temperature ingredients?
Definitely. Room temperature eggs, butter, and milk mix more evenly, which helps create a smooth, uniform batter, leading to a tender, consistent crumb.
How do I know when the pound cake is done baking?
The best way is to insert a toothpick or cake tester into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. Avoid opening the oven too often to prevent sinking.
Final Thoughts
The Five Flavor Pound Cake Recipe truly is a celebration of flavors, texture, and baking joy all rolled into one beautiful cake. Whether you’re a seasoned baker or just looking to try something new, this recipe promises to delight your taste buds and impress your guests. So, gather those five extraordinary extracts and get baking—your new favorite pound cake is waiting!
Print
Five Flavor Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A deliciously moist and flavorful Five Flavor Pound Cake infused with vanilla, lemon, almond, coconut, and butter extracts. This classic pound cake is perfect for dessert or teatime, featuring a tender crumb thanks to a combination of butter and vegetable oil and topped with a sweet glaze.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- ½ cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 1 cup whole milk (room temperature)
Flavorings
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp almond extract
- 1 tsp coconut extract
- 1 tsp butter extract
Glaze
- Powdered sugar (quantity as needed for glaze)
- Milk or cream (quantity as needed for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter, Oil, and Sugar: In a large bowl, use an electric mixer to cream the unsalted butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, which helps incorporate air into the batter.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This ensures even mixing and a uniform texture.
- Add Extracts: Stir in the vanilla, lemon, almond, coconut, and butter extracts until evenly combined to impart the five distinct flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternating with the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake dense.
- Pour and Bake: Pour the finished batter into the prepared bundt pan and bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. This prevents sogginess and allows the cake to set.
- Prepare and Apply Glaze: Whisk powdered sugar with enough milk or cream to reach a drizzling consistency. Drizzle the glaze over the cooled cake for added sweetness and a beautiful finish.
Notes
- Use room temperature ingredients for better emulsification and a tender crumb.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cake light and fluffy.
- If you do not have all the extracts, you can substitute with equal parts of your preferred extracts or vanilla extract alone, but the flavor complexity will be reduced.
- The glaze is optional but adds a lovely extra sweetness and moisture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
