Five Flavor Pound Cake

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Five Flavor Pound Cake – A Southern Classic Bursting with Flavor

Some cakes are simple. Some are showstoppers. And then there’s the Five Flavor Pound Cake—a rich, buttery, golden beauty infused with a symphony of extracts that sing in perfect harmony. This cake is a beloved Southern tradition, known for its dense crumb, tender texture, and unforgettable aroma. With five distinct flavors—vanilla, lemon, almond, coconut, and butter—this pound cake is anything but ordinary.

Whether you’re baking for a holiday, a family gathering, or just because, this cake is a guaranteed crowd-pleaser. It’s the kind of recipe you pass down through generations, scribbled on a well-worn index card with the words “Don’t lose this recipe!” written in the corner.

Why You’ll Love This Cake

  • Deep, layered flavor – Five extracts create a complex, nostalgic taste.
  • Perfectly moist and dense – A true pound cake texture with a tender crumb.
  • Versatile and timeless – Ideal for holidays, brunches, or everyday indulgence.
  • Make-ahead friendly – Even better the next day as the flavors meld.
  • Freezer-friendly – Keeps beautifully for future cravings.

Ingredients

This recipe yields one 10-inch bundt or tube cake, serving 12–16 slices.

For the Cake

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup vegetable oil
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract
  • 1 teaspoon coconut extract
  • 1 teaspoon butter extract

Tip: Use high-quality extracts for the best flavor payoff.

For the Glaze

  • 1 cup granulated sugar (or powdered sugar for a thicker finish)
  • ½ cup water or milk
  • ½ teaspoon each: vanilla, lemon, almond, coconut, and butter extracts

Tip: Powdered sugar creates a more opaque, icing-like glaze, while granulated sugar gives a shiny, syrupy finish.

Equipment You’ll Need

  • 10-inch bundt or tube pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk and spatula
  • Saucepan
  • Skewer or toothpick
  • Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch bundt or tube pan, making sure to coat every crevice to prevent sticking.

Step 2: Cream the Butter, Oil, and Sugar

In a large mixing bowl, beat:

  • 1 cup softened butter
  • ½ cup vegetable oil
  • 3 cups granulated sugar

Cream together on medium-high speed for 4–5 minutes, until light, fluffy, and pale in color.

Tip: Proper creaming is key to a tender, airy crumb.

Step 3: Add the Eggs

Add 5 large eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed to ensure even mixing.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Step 5: Alternate Dry Ingredients and Milk

With the mixer on low, add the dry ingredients to the creamed mixture in three additions, alternating with:

  • 1 cup whole milk or buttermilk

Begin and end with the dry ingredients. Mix just until combined—do not overmix.

Step 6: Add the Five Flavors

Stir in:

  • 1 teaspoon each of vanilla, lemon, almond, coconut, and butter extracts

Mix gently until fully incorporated.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

If the top begins to brown too quickly, tent loosely with foil during the last 15–20 minutes.

Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Step 8: Make the Glaze

In a small saucepan over medium heat, combine:

  • 1 cup sugar (granulated or powdered)
  • ½ cup water or milk

Bring to a gentle boil, stirring until the sugar dissolves—about 2–3 minutes.

Remove from heat and stir in:

  • ½ teaspoon each of vanilla, lemon, almond, coconut, and butter extracts

Step 9: Glaze the Cake

While the cake is still warm, use a skewer or toothpick to poke small holes across the top.

Slowly spoon or brush the warm glaze over the cake, allowing it to soak in.

Let the cake cool completely before slicing.

Optional: Dust with powdered sugar or serve with whipped cream and berries.

Time & Yield

  • Prep Time: 20 minutes
  • Bake Time: 70–80 minutes
  • Total Time: ~1 hour 45 minutes
  • Yield: 12–16 servings
  • Calories: ~450 kcal per slice (approximate)

Tips for Success

  • Room temperature ingredients mix more evenly—don’t skip this step.
  • Use a light-colored pan to prevent over-browning.
  • Let the cake rest overnight for even better flavor.
  • Store covered at room temperature for up to 4 days or refrigerate for up to a week.
  • Freeze slices individually for up to 2 months—just thaw and enjoy.

Variations to Try

  • Citrus Twist: Add orange extract or zest for a sunny variation.
  • Berry Swirl: Fold in 1 cup of fresh or frozen berries before baking.
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Mini Bundts: Bake in mini bundt pans for individual servings—adjust bake time to 25–30 minutes.

Serving Suggestions

  • With a cup of coffee or tea
  • Topped with whipped cream and fresh fruit
  • As a brunch centerpiece
  • Wrapped in cellophane for gifting
  • With a scoop of vanilla ice cream for dessert

Final Thoughts

This Five Flavor Pound Cake is a celebration of Southern baking at its finest—rich, buttery, and bursting with flavor in every bite. It’s the kind of cake that brings people together, sparks memories, and earns a permanent spot in your recipe box. Whether you’re baking it for the first time or the fiftieth, one thing’s for sure: you won’t want to lose this recipe.

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