If you’re craving a truly unforgettable dessert that bursts with layers of rich, enchanting flavors, the Five Flavor Pound Cake Recipe is exactly what you need to try next. This cake brings together a harmonious blend of vanilla, lemon, almond, coconut, and butter extracts, creating a luscious symphony of tastes in every bite. It’s a moist, tender, and wonderfully dense pound cake that doubles as a perfect centerpiece for any celebration or a comforting treat for a quiet afternoon. Trust me, once you make this, it’ll become one of your all-time favorite cakes to bake and share.
Ingredients You’ll Need
This Five Flavor Pound Cake Recipe shines because of simple yet thoughtfully chosen ingredients. Each plays a special role, from the tender crumb created by the combined fats to the vibrant bouquet of extracts that gives this cake its signature character. Here’s exactly what you’ll need:
- 3 cups all-purpose flour: The foundational ingredient that provides structure and heft to the cake.
- 1 tsp baking powder: Helps the cake rise just enough to keep it light without sacrificing density.
- 1 tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter (room temperature): Adds richness and a velvety crumb, so make sure it’s soft for easy creaming.
- ½ cup vegetable oil: Keeps the cake moist for days and contributes tenderness.
- 3 cups granulated sugar: Sweetens the cake and helps create that irresistible golden-brown crust.
- 5 large eggs (room temperature): Bind the ingredients and add to the cake’s luscious texture.
- 1 cup whole milk (room temperature): Adds moisture and a creamy depth to the batter.
- 1 tsp vanilla extract: A classic flavor that rounds out the other extracts beautifully.
- 1 tsp lemon extract: Brings a fresh zing that brightens every forkful.
- 1 tsp almond extract: Infuses a gentle nuttiness to complement the sweetness.
- 1 tsp coconut extract: Introduces an exotic tropical note for complexity.
- 1 tsp butter extract: Enhances the buttery richness and delivers that signature pound cake flavor pop.
How to Make Five Flavor Pound Cake Recipe
Step 1: Get Ready with Your Oven and Pan
Start by preheating your oven to 325°F (163°C). Greasing your bundt pan well is essential to ensure your cake comes out cleanly and with a beautiful finish. If you want, sprinkle a little flour over the greased surface to prevent sticking even more.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This blended mixture will help distribute the leavening and seasoning evenly, setting the foundation for a perfect crumb.
Step 3: Cream Butter, Oil, and Sugar
Next, beat your room temperature butter, vegetable oil, and sugar together until light and fluffy. This step is key — it traps air and gives the pound cake that wonderfully soft texture paired with a golden crust.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. Taking your time here ensures the eggs emulsify fully with the fat and sugar mixture, making the cake smooth and tender.
Step 5: Add the Five Flavor Extracts
Now for the magic: stir in the vanilla, lemon, almond, coconut, and butter extracts. Their combined aroma is utterly intoxicating, and this step transforms a simple pound cake into a multi-dimensional flavor paradise.
Step 6: Combine Dry Ingredients and Milk
Gradually mix in the dry ingredients alternately with the whole milk, starting and ending with the dry mix. Be gentle but thorough — overmixing can make the cake tough, so mix until just combined.
Step 7: Pour and Bake
Pour your batter evenly into the prepared bundt pan and pop it into the oven. Bake for about 65 to 75 minutes, or until a toothpick inserted in the center comes out clean. This slow baking at a moderate temperature guarantees even cooking and a moist interior.
Step 8: Cool Before Removing from Pan
Once baked, let the cake cool in the pan for 10 to 15 minutes. This brief rest helps the cake firm up slightly, making it easier to turn out without breaking.
Step 9: Add a Glorious Glaze
Whisk together powdered sugar and a bit of milk or cream to make a simple glaze, then drizzle it over your cooled cake. This extra touch adds sweetness and a delicate sheen that makes the cake look as irresistible as it tastes.
How to Serve Five Flavor Pound Cake Recipe
Garnishes
Serving this pound cake with fresh berries, a sprinkle of toasted almonds, or even a light dusting of powdered sugar elevates its presentation and adds great complementary textures. The fruity brightness of berries especially complements those lively five flavors.
Side Dishes
Pair your Five Flavor Pound Cake Recipe with a scoop of vanilla ice cream or a dollop of lightly whipped cream for an indulgent finish. For a brunch twist, serve slices alongside a fresh fruit salad or a hot cup of coffee or tea.
Creative Ways to Present
For parties, slice the pound cake into small squares and serve on skewers alternated with fresh fruit pieces. You can also layer slices in a trifle with pudding and berries, showcasing those five delightful flavors in a fun, unexpected way.
Make Ahead and Storage
Storing Leftovers
Keep your pound cake fresh and moist by storing leftovers in an airtight container at room temperature for up to three days. If you want to stretch it a little longer, refrigeration is also fine, just bring back to room temperature before serving.
Freezing
This cake freezes beautifully! Wrap it tightly in plastic wrap and then foil to avoid freezer burn. It can be stored in the freezer for up to three months and still maintain its delightful flavors and texture.
Reheating
If you’d like to enjoy your frozen Five Flavor Pound Cake Recipe warm, let it thaw at room temperature and then warm slices in the microwave for 15 to 20 seconds or in a low oven for 5 to 7 minutes. It tastes just like fresh-baked every time.
FAQs
Can I use a different type of pan instead of a bundt pan?
Absolutely! A standard loaf pan works fine, though baking time will vary slightly. Keep an eye on it and use the toothpick test to check for doneness.
Are all the extracts necessary or can I omit some?
While the combined five extracts give this cake its unique flair, you can experiment by leaving one or two out. Just keep in mind it will change the balance and complexity of the flavor.
Can I substitute vegetable oil with another fat?
Yes, you can substitute with melted coconut oil or even light olive oil, but be aware it may slightly influence the flavor and texture.
What is the best way to ensure my cake is moist?
Using a combination of butter and oil, as well as not overmixing, are key. Also, don’t overbake—start checking your cake a few minutes before the timer goes off.
Can I make this recipe gluten-free?
Definitely try a gluten-free all-purpose flour blend designed for baking, but results may vary slightly in texture. Adding a little xanthan gum can help improve structure.
Final Thoughts
I truly hope you give this Five Flavor Pound Cake Recipe a whirl because it’s one of those rare cakes that’s as comforting as it is exciting to the palate. With just a handful of accessible ingredients and clear steps, you’ll have a gorgeous, flavor-packed cake that’s perfect to share or savor all on your own. Get ready to make some wonderful memories and tasty moments around this delightful dessert!
Print
Five Flavor Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A rich and flavorful Five Flavor Pound Cake that combines vanilla, lemon, almond, coconut, and butter extracts for a unique and decadent dessert. This moist and tender cake is perfect for gatherings or any special occasion, baked to golden perfection in a bundt pan and finished with a simple 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)
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp almond extract
- 1 tsp coconut extract
- 1 tsp butter extract
Glaze
- Powdered sugar (quantity to desired sweetness and consistency)
- Milk or cream (for glaze consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt; set this mixture aside.
- Cream Butter, Oil, and Sugar: Using a mixer, cream the unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which helps trap air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure full incorporation and a smooth batter.
- Add Extracts: Add the vanilla, lemon, almond, coconut, and butter extracts to the batter and mix until everything is combined evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients alternately with the whole milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Pour and Bake: Pour the batter into the prepared bundt pan and bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully transfer it onto a wire rack to cool completely, ensuring a firm texture for glazing.
- Prepare and Apply Glaze: Whisk powdered sugar with milk or cream to your desired glaze consistency and drizzle it over the fully cooled cake for a sweet finishing touch.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature for better mixing and texture.
- Do not overmix the batter after adding the flour to keep the cake tender.
- The glaze quantities can be adjusted based on desired sweetness and thickness; use more powdered sugar for a thicker glaze.
- A toothpick test is the best indicator of doneness; if it comes out clean or with a few moist crumbs, the cake is ready.
- Store the pound cake in an airtight container to keep it fresh for several days.
