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
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)
- 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.
