Five Flavor Pound Cake
Five Flavor Pound Cake is made with rum, butter, coconut, vanilla, and lemon extract. It’s a simple dessert that is bursting with flavor!
WHY WE LOVE THIS DESSERT
Pound cakes are one of our all-time favorite desserts! They are dense and moist and full of flavor. When we were growing up, our grandmother made pound cakes almost weekly. She served a pound cake for every luncheon and always had it on the table when we came home from college to visit. Pound cakes are traditionally not frosted, and there is a reason….they don’t need it. This Five Flavor Pound Cake certainly doesn’t need anything added to it, except maybe a cup of coffee. Serve this cake for a special occasion or just as a small sweet after a weeknight dinner. There is never a bad time to serve a pound cake…EVER! Trust us, you’re gonna love it! 💗
KEY INGREDIENTS
This cake has the traditional ingredients that most cakes require, except you’ll need the five extracts:
- Rum extract
- Butter extract
- Coconut extract
- Vanille extract
- Lemon extract
The level of flavor these extracts add to this cake is unreal. You’re gonna love it! Speaking of love…you’ll also want to make this old-fashioned pound cake. This is our grandmother’s recipe and it has FANTASTIC reviews.
TIP
Like the recipe says, it is important to start with room-temperature ingredients. Also, please do not overmix the batter. If you do, you’ll have a dry, crumbly cake. Pound cakes have a very dense, heavy texture that is moist and bursting with flavor. The outside of the cake will have a crust, which adds to the texture of this cake. Some people serve fruit or whipped cream with their pound cakes, but trust us, they are perfectly fine on their own. 😉
Five Flavor Pound Cake
Ingredients
- 2 sticks of unsalted butter room temp
- 1/2 cup Crisco shortening
- 6 eggs room temp
- 3 cups sugar
- 3 cups all-purpose flour
- 1 cup whole milk room temp
- 3/4 tsp. Baking powder
- 1/2 tsp. Salt
- 1 tsp. Rum extract
- 1 tsp. Butter extract/flavoring
- 1 tsp. Coconut extract
- 1 tsp. Vanilla extract
- 1 tsp. Lemon extract
Instructions
- Preheat oven to 325 degrees. Grease a 9 or 10 inch bundt pan heavily. Cream together butter, Crisco, and sugar for 5-7 minutes. Scrape the sides of the bowl frequently.
- Add in eggs, one at a time, just until combined. Add flour and milk, alternating, starting and ending with flour. Mix just until combined. DO NOT OVERMIX!
- Add baking powder, salt, and all extracts. Mix just to combine. Pour batter into prepared bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. Insert toothpick and if it comes out clean, it’s done.
Notes
HOW TO STORE
You should keep your leftover cake in an airtight container. It will keep for 4-5 days.
Ashley Wilkerson from Salem, Virginia, submitted this five flavor pound cake recipe to our summer supper club series. It is her grandmother’s recipe, and we’re thrilled she sent it over because it has become a favorite of ours.
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In the recipe it says 1/2 cup Crisco – Do you mean the solid vegetable shortening? Not the oil – right?
Hi Lynette, yes, it’s the shortening. I have added that to the recipe, thanks for catching that mistake. I have fixed it. 🙂
THANK FOR GREAT STORY AND HOME-MADE GOODIES THAT TAKE US BAKE TO THE GOOD OLD DAYS WHEN EVERYTHING WAS MADE FROM SCRATCH
Your so welcome! Thank you for enjoying the recipes and being here with us!