Hello, dessert lovers! Today, I’m bringing you a special treat: Five Flavor Pound Cake. This cake is everything you want in a dessert—moist, tender, and bursting with rich, layered flavors that will have everyone asking for seconds. It’s the kind of cake that’s perfect for every occasion—whether it’s a holiday, family gathering, or just because you’re craving something sweet.
Trust me, this recipe is a keeper, and once you try it, you’ll want to make it again and again. Make sure to bookmark this one so you don’t lose it! 😋
Overview of Five Flavor Pound Cake Recipe Content
What the Recipe Is:
This Five Flavor Pound Cake is a classic treat with a twist. With a combination of butter, vanilla, almond, coconut, lemon, and a touch of rum extract, every bite delivers a burst of flavor. The cake has a beautifully soft, moist texture and a lightly crisped exterior—everything you could ask for in a pound cake.
Why You’ll Love It:
- Deliciously Flavorful: The five flavors work together perfectly to create a unique taste experience.
- Perfect Texture: The cake is both tender and dense, like a true pound cake should be.
- Simple Ingredients: With only a few pantry staples, this cake is easy to make.
- Versatile: This cake is perfect for any occasion, from family dinners to parties or just a cozy night in.
Taste Profile:
Expect a balanced combination of sweetness with a hint of citrus from the lemon and a rich, nutty undertone from the almond and coconut. The rum extract gives it a little something extra without overpowering the other flavors. The texture is dense yet soft and melt-in-your-mouth.
Ingredient List:
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 5 large eggs
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp coconut extract
- 1/2 tsp lemon extract
- 1/4 tsp rum extract (optional)
How to Make Five Flavor Pound Cake
- Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan. - Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. - Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This step is crucial for that light, airy texture. - Add the Eggs:
One at a time, add the eggs to the butter and sugar mixture, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed. - Add the Extracts:
Mix in the vanilla, almond, coconut, and lemon extracts, along with the rum extract, if using. This is where the magic happens—those extracts will infuse your cake with all the five amazing flavors! - Alternate Adding Dry Ingredients and Milk:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined. - Pour the Batter:
Pour the batter into your prepared pan, smoothing the top with a spatula. - Bake the Cake:
Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean. If you’re using a bundt pan, it may take a little longer. - Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
What to Serve with Five Flavor Pound Cake
- Fresh Fruits: Serve with some fresh berries, like strawberries, raspberries, or blueberries, for a refreshing contrast to the richness of the cake.
- Whipped Cream: A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with the flavors of the cake.
- Coffee or Tea: This cake is perfect with a warm cup of coffee or tea, especially during an afternoon break.
Tips for Making It Perfect
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting to ensure even mixing.
- Don’t Overmix: Once you add the flour mixture, mix until just combined to avoid a dense texture.
- Check for Doneness: Oven times can vary, so check the cake after 60 minutes. If it’s browning too quickly, cover the top loosely with foil to prevent burning.
Storage Instructions
How to Store:
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have more cake than you can finish in a few days, it’s best to freeze it.
Freezing:
Slice the cake and wrap individual slices in plastic wrap before placing them in a freezer-safe bag. This will allow you to enjoy a slice of cake whenever you want.
Reheating:
To reheat, warm individual slices in the microwave for about 20 seconds, or place the whole cake in the oven at 300°F (150°C) for 10-15 minutes.
General Information Five Flavor Pound Cake
Five Flavor Pound Cake are classic desserts that have been around for centuries. The name comes from the original recipe, which used one pound each of butter, flour, sugar, and eggs. Over time, the recipe has evolved into countless variations, but the basic concept remains the same: a dense, moist cake perfect for pairing with tea or coffee.
This Five Flavor Pound Cake is a modern take on the traditional version, and the combination of flavors is what really sets it apart. Whether you’re baking it for a family gathering or a celebration, this cake is sure to impress.
Frequently Asked Questions
- Can I use a different pan?
Absolutely! If you don’t have a loaf or bundt pan, you can use a 9×9-inch square pan or a round cake pan. Just adjust the baking time accordingly. - Can I substitute the extracts?
Yes! Feel free to get creative with different extracts. For example, orange extract would give a nice citrus twist. - Can I make this cake ahead of time?
Yes, this cake actually improves in flavor after sitting for a day or two, so it’s perfect for making ahead of time.
Conclusion
And there you have it—Five Flavor Pound Cake that will quickly become a staple in your dessert collection! It’s moist, flavorful, and simple to make, making it perfect for any occasion. I hope you enjoyed making this cake as much as I did! For more delicious dessert ideas, be sure to check out some of my other recipes from the blog:
- Protein Cookie Dough: This no-bake, high-protein snack is perfect when you’re craving something sweet but healthier!
- Easy Homemade Carbonara: A quick, comforting meal for when you need something satisfying but don’t have much time.
- Delicious Spaghetti Carbonara: Another take on a classic, this one’s rich, creamy, and sure to impress!
For more behind-the-scenes baking fun and recipe inspiration, follow me on Pinterest at @poulefrecipe. Share your cake creations, pin your favorite recipes, and tag me in your photos—I can’t wait to see what you’re baking! ❤️
Interactive Elements
- Leave a Review or Comment: Have you tried this cake? Let me know how it turned out!
- Share on Pinterest: Pin this recipe to your dessert board or tag me @poulefrecipe on Pinterest to share your creation!
Nutritional Information Five Flavor Pound Cake
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 3g |
| Carbohydrates | 42g |
| Fiber | 1g |
| Sugar | 30g |
| Fat | 17g |
| Saturated Fat | 10g |
| Sodium | 210mg |
(5) Five Flavor Pound Cake ❤️ – Don’t Lose This Irresistible Recipe!
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
This Five Flavor Pound Cake is a dessert lover’s dream! It’s perfectly moist with a rich, buttery flavor and five different extracts—vanilla, almond, coconut, lemon, and a touch of rum. Simple to make, this cake is the perfect addition to any celebration or just a cozy afternoon treat with a cup of coffee.
Ingredients
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2 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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1 cup unsalted butter, softened
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1 1/2 cups sugar
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5 large eggs
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1/4 cup milk
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1/2 tsp vanilla extract
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1/2 tsp almond extract
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1/2 tsp coconut extract
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1/2 tsp lemon extract
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1/4 tsp rum extract (optional)
Instructions
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Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
-
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
-
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
-
Add eggs: One at a time, add the eggs to the butter and sugar mixture, mixing well after each addition.
-
Add the extracts: Mix in vanilla, almond, coconut, lemon, and rum extract (if using).
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Combine dry ingredients and milk: Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
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Pour batter: Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
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For extra flavor, add a sprinkle of powdered sugar on top after the cake cools.
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This cake improves in flavor after a day or two, so feel free to make it ahead of time!
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If you don’t have rum extract, feel free to leave it out or replace it with a little extra vanilla extract.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
