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
Scale
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.
