Five Flavor Pound Cake
You've never had a pound cake like this! Unique flavors blend together in a delicious way with this Five Flavor Pound Cake. Drizzle a powdered sugar glaze on top for a pretty look.
Servings: 15
Calories: 484kcal
Ingredients
For the cake:
- 1½ cups salted butter room temperature
- 3 cups granulated sugar
- 5 large eggs
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1 teaspoon butter flavoring
- 3 cups all-purpose flour
- 1 cup 2% milk
For the glaze:
- 1 cup powdered sugar
- ¼ cup heavy cream (plus a few more tablespoons if needed)
- ½ teaspoon coconut flavoring
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- ½ teaspoon rum flavoring
- ½ teaspoon butter flavoring
Instructions
- Preheat the oven to 340ºF. Grease a 10" bundt pan with shortening, then dust with flour.
- Cream together the softened butter and sugar using an electric mixer on medium speed. Beat in the eggs until well blended. 1½ cups salted butter, 3 cups granulated sugar, 5 large eggs1½ cups salted butter, 3 cups granulated sugar, 5 large eggs
- Add the baking powder, salt, and flavorings. Mix well. ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon coconut extract, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon rum extract, 1 teaspoon butter flavoring½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon coconut extract, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon rum extract, 1 teaspoon butter flavoring
- Add the flour and milk alternately, mixing on low speed and scraping the bowl between each addition. 3 cups all-purpose flour, 1 cup 2% milk3 cups all-purpose flour, 1 cup 2% milk
- Pour the cake batter in the prepared pan and bake for 65-70 minutes. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. The exact time will depend on the size and shape of your bundt pan so watch it closely. Don't open the oven until you think it is done.
- Allow the cake to cool for 10 minutes in the pan. Turn the cake onto a cake plate to cool completely.
- Combine the sugar and extracts in a small bowl. Add ¼ cup heavy cream. Whisk together. Add more heavy cream 1 tablespoon at a time until you get the correct drizzling consistency. Drizzle the glaze over the cooled cake. 1 cup powdered sugar, ¼ cup heavy cream, ½ teaspoon coconut flavoring, ½ teaspoon vanilla extract, ½ teaspoon lemon extract, , ½ teaspoon rum flavoring, ½ teaspoon butter flavoring1 cup powdered sugar, ¼ cup heavy cream, ½ teaspoon coconut flavoring, ½ teaspoon vanilla extract, ½ teaspoon lemon extract, ½ teaspoon rum flavoring, ½ teaspoon butter flavoring
Notes
Store the cake in an airtight container.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 484kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 214mg | Potassium: 96mg | Fiber: 1g | Sugar: 49g | Vitamin A: 731IU | Vitamin C: 0.02mg | Calcium: 46mg | Iron: 1mg
