5 flavor pound cake recipe

Written ByJenny Smyth Posted on
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The Best 5 flavor pound cake recipe

I’ve been making this 5 flavor pound cake recipe for years, and it’s always a hit with my family and friends. The combination of flavors is perfect – the sweetness of the vanilla and brown sugar, the tanginess of the lemon and orange zest, and the richness of the chocolate chips. It’s a classic recipe that never fails to impress.

I love how moist and dense the cake is, and how the flavors all meld together to create a truly unique taste experience. My kids can’t get enough of it, and it’s become a staple in our household for special occasions like birthdays and holidays. But what I love most about this recipe is how easy it is to make – just mix all the ingredients together in one bowl and bake!

It’s a great way to spend quality time with my family in the kitchen, and we always have so much fun making it together. Plus, it’s a great way to use up any leftover ingredients we might have on hand. I’ve made this recipe countless times, but it still never fails to amaze me with its deliciousness.

And the best part? It’s so versatile – we love serving it as a snack or dessert, or even using it as a base for French toast or bread pudding. The possibilities are endless!

I could go on and on about how much I love this recipe, but at the end of the day, it’s just a delicious and comforting treat that never fails to put a smile on our faces. Whether you’re looking for a quick dessert to whip up for your family or a show-stopping centerpiece for your next dinner party, this 5 flavor pound cake recipe is sure to please.

5 Flavor Pound Cake

5 Flavor Pound Cake

4.6 from 1236 votes

A classic pound cake infused with five distinct flavors: coconut, lemon, orange, almond, and vanilla. This moist and tender cake is perfect for any occasion, offering a delightful blend of citrus and nutty notes.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk, room temperature
1 teaspoon coconut extract
1 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon almond extract
2 teaspoons vanilla extract

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon coconut extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1/2 teaspoon almond extract
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 325°F.
2Grease and flour a 10-inch bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
3In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes.
4The mixture should appear pale and airy.
5Add the eggs one at a time, beating well after each addition until fully incorporated.
6Scrape down the sides of the bowl as needed to ensure even mixing.
7In a separate medium bowl, whisk together the flour, baking powder, and salt.
8Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
9Mix on low speed until just combined, being careful not to overmix.
10Stir in the coconut, lemon, orange, almond, and vanilla extracts until evenly distributed.
11The batter should be smooth and fragrant.
12Pour the batter into the prepared bundt pan and spread it evenly.
13Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
14Allow the cake to cool in the pan on a wire rack for 15 minutes.
15Then invert the pan onto the rack to release the cake and let it cool completely, about 1 hour.
16While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and all five extracts in a small bowl until smooth.
17The glaze should be thick but pourable.
18Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to run down the sides.
19Let the glaze set for about 10 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Cooling rack
Toothpick

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 115mg🧂Sodium: 150mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature before starting. You can substitute the extracts with your preferred flavors, but keep the total amount of extracts the same for balance.

Watch Video Of How 5 Flavor Pound Cake Works

This 5 flavor pound cake recipe is truly one of my go-to recipes for any occasion – whether we’re looking for a quick snack or a show-stopping centerpiece for our next dinner party.

One of my favorite things about this recipe is how well it stores – simply wrap any leftovers tightly in plastic wrap or aluminum foil and store them at room temperature for up to 3 days or freeze them for up to 2 months.

To reheat, simply thaw overnight in the refrigerator or reheat at room temperature until warmed through.

❓ Frequently Asked Questions About 5 Flavor Pound Cake

Q: What type of flour should I use for this recipe?

The recipe calls for all-purpose flour, which provides a nice balance of strength and tenderness in the finished cake.

Q: Can I substitute any of the flavorings with something else?

While you can certainly experiment with different flavor combinations, keep in mind that some substitutions may affect the overall texture or consistency of the cake.

Q: How do I ensure that my cake is evenly flavored?

To ensure even flavor distribution, make sure to mix all the ingredients together thoroughly before pouring them into the prepared pans.

Q: Can I make this recipe in advance?

This recipe can be made ahead of time, but keep in mind that it will be more tender if consumed within 24 hours of baking.

Q: What if I don’t have any buttermilk on hand?

You can substitute buttermilk with an equal amount of regular milk mixed with 1 tablespoon white vinegar or lemon juice – let it sit for 5-10 minutes before using.

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