Five flavor pound cake is a nostalgic dessert recipe that's popular in the South. The finished cake is moist, rich, and filled with flavor thanks to five extracts. We'll walk you through our Test Kitchen's five flavor pound cake recipe. Plus, get our tips for customizing the cake with your favorite flavors.
What Are the Five Flavors?
In addition to the vanilla extract that's found in most pound cake recipes, five flavor pound cake also has the following extracts: lemon, coconut, butter, and rum. The result is a flavorful cake that has fruity notes and rich flavor. You can leave out any of the extracts if you prefer. You can also substitute other flavors like pecan extract or cherry extract. Many of our recipe testers found that butter was the strongest flavor that came through.
Five Flavor Pound Cake Ingredients
Here's what you'll need to make this five flavored pound cake.
- Eggs: You'll need six eggs for this pound cake. Our Test Kitchen prefers to use large sized eggs.
- Milk: You can use pretty much any type of cow's milk for this recipe. We've found that whole milk is often our preference for recipes like this.
- Flour: Plan on using three cups of flour for the cake batter and a little more to coat the baking pan to help prevent sticking.
- Baking Powder: This leavening agent helps the cake rise.
- Salt: Balance the flavor of the cake by adding salt.
- Extracts: This cake gets its name from the five extracts used in the batter.
- Butter: It wouldn't be a pound cake without plenty of butter! You'll need three sticks, softened.
- Sugar: Granulated sugar works best for the cake.
- Glaze: Make a homemade glaze to top the baked, cooled pound cake. You'll need powdered sugar, cream, vanilla extract, lemon extract, and salt.
How to Store Five Flavor Pound Cake
Place any leftover pound cake in an airtight container and cover. Store at room temperature for up to 3 days. For longer storage, freeze up to 3 months. Do not glaze the cake before freezing. Once thawed, add the glaze and serve.
Ingredients
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6 large eggs
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3/4 cup milk
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3 cups all purpose flour, plus additional for coating pan
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2 1/2 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon vanilla
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1 teaspoon lemon extract
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1 teaspoon coconut extract
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1 teaspoon butter extract
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1/2 teaspoon rum extract
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1 1/2 cups butter (3 sticks), softened
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1 1/2 cups sugar
Icing
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1 cup powdered sugar
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3 to 4 tablespoons whipping cream
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1/2 tsp vanilla
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1/4 teaspoon lemon extract or flavor of your choice
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1/8 teaspoon salt
Directions
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Allow eggs and milk to stand at room temperature for 30 minutes.
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Preheat oven to 350°F. Grease and flour a 12- cup fluted tube pan; set aside.
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In a medium bowl combine flour, baking powder, and salt. Set aside.
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In a 1- cup glass measuring cup combine milk, vanilla, lemon extract, coconut extract, butter extract, and rum extract. Set aside.
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In the bowl of a stand mixer beat butter on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until light and fluffy. Add eggs one at a time, beating 1 minute after each addition and scraping bowl frequently.
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Alternately add flour mixture and milk mixture to butter mixture, beating just until moistened after each addition.
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Transfer batter into prepared pan and spread evenly. Bake for 40 to 50 minutes or until a toothpick inserted near the center of the cake comes out clean. (If top of cake is getting too brown, cover with foil the last 15 minutes of baking.) Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
Icing
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In a small bowl combine powdered sugar, 1 tablespoon of the whipping cream, extracts and salt. Stir in additional whipping cream until icing reaches drizzling consistency.
