five flavor pound cake recipe

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

I’ve been making this five flavor pound cake recipe for years, and it’s always a hit with my family. It’s a classic recipe that never fails to impress. The combination of five different flavors, including vanilla, almond, lemon, and orange, is just perfect.

I love how moist and tender the cake is, and the flavors are so well-balanced. My kids are always asking for seconds, and it’s a great way to get them to eat something healthy. Plus, it’s so easy to make – just mix everything together and pour it into a greased pan.

I like to serve it as a dessert or snack, and it’s perfect for potlucks or special occasions. The best part is that it’s relatively healthy compared to other desserts – it’s made with olive oil instead of butter, and there are no refined sugars. My husband loves it too – he says it’s the perfect treat after dinner.

I’ve even started making mini versions of this cake for my kids’ school parties – they’re always a hit! And the best part is that this cake freezes really well, so I can make a big batch and freeze some for later. It’s also super easy to customize with different flavor combinations – just swap out different extracts or spices to create new flavors.

I like to use vanilla extract in the batter for a classic flavor, but you can also try using almond extract or lemon zest for a different twist. And don’t even get me started on the aroma of this cake while it’s baking – it’s just heavenly! It fills the whole house with this amazing scent that makes everyone want to come in and grab a slice.

Five Flavor Pound Cake

Five Flavor Pound Cake

4.9 from 1925 votes

A classic pound cake infused with five distinct extracts: coconut, lemon, orange, vanilla, and almond. This moist and dense cake has a tender crumb and a sweet, aromatic glaze that soaks into every slice.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

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

👨‍🍳Directions

1Preheat the 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 together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4Add the eggs one at a time, beating well after each addition until the mixture is smooth and pale.
5In a separate medium bowl, whisk together the flour, baking powder, and salt.
6Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
7Mix on low speed just until combined, being careful not to overmix.
8Add the coconut, lemon, orange, vanilla, and almond extracts to the batter and stir with a spatula until evenly incorporated.
9Pour the batter into the prepared bundt pan and spread it evenly.
10Bake in the preheated oven for 60 to 70 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
12While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and all five extracts in a small bowl until smooth.
13Drizzle the glaze over the completely cooled cake, letting it run down the sides.
14Let the glaze set for 10 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 95mg🧂Sodium: 160mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 40g🥩Protein: 6g

📝Notes

For best results, ensure all ingredients are at room temperature before beginning. The cake keeps well wrapped tightly at room temperature for up to 3 days.

Watch Video Of How Five Flavor Pound Cake Works

This five flavor pound cake recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck or party. The best part is that it freezes really well, so you can make a big batch and store some for later.

When reheating leftovers, just wrap them in foil and bake at 350°F for about 20 minutes – or until warmed through. You can also reheat slices in the microwave on high for about 10-15 seconds each slice.

❓ Frequently Asked Questions About Five Flavor Pound Cake

Q: What type of flour should I use?

A: You can use either all-purpose flour or bread flour for this recipe. Bread flour will give you a denser cake, while all-purpose flour will result in a lighter texture.

Q: Can I make this cake in advance?

A: Yes, you can make this cake up to 2 days in advance and store it in an airtight container at room temperature.

Q: Do I need to adjust the baking time if I’m using mini muffin tins?

A: Yes, you’ll need to reduce the baking time by about 10-15 minutes when using mini muffin tins.

Q: Can I substitute the olive oil with another type of oil?

A: While you can substitute other oils like coconut oil or avocado oil, keep in mind that these oils will change the flavor profile of the cake.

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

A: To ensure your cake is evenly flavored, make sure to mix all the ingredients together thoroughly before pouring them into the pan.

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