Five Flavor Pound Cake Recipe


This moist and tasty Five Flavor Pound Cake has five layers of flavor that make it so good.



– 3 sticks unsalted butter, softened (339g) – 3 cups (600g) sugar – 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process). – 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached) – ½ teaspoon (2)g baking powder – ½ teaspoon (3g) salt – 1 cup (235 g) buttermilk – 1 teaspoon (4g) vanilla extract – 1 teaspoon (4g) rum extract – 1 teaspoon (4g) coconut extract – 1 teaspoon (4g) butter extract – 1 teaspoon (4g) lemon extract EASY VANILLA GLAZE – 2 cups confectioners sugar (measure then sift) – 3 tablespoons milk (add additional as needed in small increments) – pinch of salt – ½ teaspoon vanilla extract (or your flavors of choice. you could even do ¼ teaspoon of each flavor.) – ½ teaspoon coconut extract


Grease and flour a bundt or tube pan. Refer to note. Pre-heat the oven to 325℉. Mix the cake flour, baking powder, and salt in a separate bowl and set aside.


Step 1

Cream butter on medium speed with an electric mixer (paddle attachment if using a stand mixer). Add sugar gradually and beat for 3–5 minutes until light and fluffy.


Step 2

After adding each egg, blend until the yolk is incorporated. Add extracts to 1 cup buttermilk.


Step 3

Alternate adding flour and buttermilk to the butter/sugar/egg mixture in the mixing bowl on low speed. Start and finish with dry ingredients. I alternate three dry and two wet additions.


Step 4

Put batter in bundt pan. Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean.Bake times vary.


Step 5

About 8 cups of batter. Turn out after 10 minutes of pan cooling.


Step 6

Stir ingredients until smooth. If too thick, add more. Small amounts of milk. If too thin, add confectioners' sugar. Wrap the bowl in plastic until use.


Step 7

Coconut Hummingbird Cake Recipe 


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