Southern 5-Flavor Pound Cake
✅ Flavors used: Butter, Vanilla, Lemon, Rum, Almond
Ingredients
For the Cake
3 cups (345 g) all-purpose flour
3 cups (600 g) granulated sugar
5 large eggs (room temperature)
1 cup (240 ml) whole milk (room temperature)
1 ½ cups (340 g) unsalted butter (softened)
½ cup (115 g) shortening (or replace with butter)
1 tsp baking powder
½ tsp salt
5 Flavor Extract Mix
1 tsp butter extract
1 tsp vanilla extract
1 tsp almond extract
1 tsp rum extract
1 tsp lemon extract
Ingredients for the Glaze
1 ½ cups (180 g) powdered sugar
5 tbsp (75 ml) milk
½ tsp butter extract
½ tsp vanilla extract
⅛ tsp rum extract
⅛ tsp almond extract
⅛ tsp lemon extract
Instructions
1. Prep
Preheat oven to 325°F (160°C)
Grease and flour a 10-inch bundt or tube pan
2. Cream
Beat butter + shortening until smooth (2 minutes)
Gradually add sugar and beat until fluffy & pale (4–5 minutes)
3. Add Eggs
Add eggs one at a time, beating after each
4. Mix Dry Ingredients
Whisk flour + baking powder + salt
5. Combine
Add dry mix and milk alternating (flour → milk → flour → milk → flour)
Mix until just combined, don’t overbeat
6. Add 5-Flavor Blend
Stir in all extracts and fold gently into batter
7. Bake
Pour into pan, smooth top
Bake 1 hour 15 to 1 hour 30 minutes
Cake is done when a skewer comes out clean
8. Cool
Let rest in pan 10 minutes
Flip onto cooling rack and cool completely
Glaze Instructions
Whisk powdered sugar + milk until smooth
Add all extracts and stir
Pour over cooled cake slowly, letting it drip down sides
Optional Add-Ons
Sprinkle toasted coconut or chopped pecans over the glaze
Brush a light simple syrup over the warm cake before cooling for extra moisture
Pro Tips
✔ Room-temperature ingredients = smoother, taller cake
✔ Don’t raise oven temp—pound cake needs slow heat
✔ Glaze only after it’s 100% cooled
