Five Flavor Pound Cake Recipe

The Five Flavor Pound Cake is a Southern classic that brings big personality to the traditional pound cake. Buttery, moist, and loaded with a blend of vanilla, lemon, rum, coconut, and almond, this cake delivers a burst of flavor in every slice. It’s an all-occasion dessert—equally at home at family celebrations, church gatherings, or as an everyday treat.

This recipe guides you step-by-step for perfect results, with expert tips and ways to make your pound cake the talk of the table.

Ingredients Checklist

Before you get started, have these key ingredients and tools ready. Here’s exactly what you’ll need for the cake and the glaze, plus a few helpful notes.

For the Cake

• 3 cups (375g) all-purpose flour, sifted
  Gives the cake its classic crumb

• 1 teaspoon baking powder
  Lightens the texture

• ½ teaspoon fine salt
  Balances flavors

• 1 cup (226g) unsalted butter, room temperature
  For rich flavor

• ½ cup (115g) vegetable shortening, room temperature
  Adds extra tenderness

• 3 cups (600g) granulated sugar
  Sweetness and moistness

• 5 large eggs, room temperature
  Structure and richness

• 1 cup (240ml) whole milk, room temperature
  Moisture and smooth texture

• 2 teaspoons vanilla extract
  Classic aroma

• 1 teaspoon each: lemon extract, rum extract, coconut extract, almond extract
  Creates the “five flavor” signature

For the Five Flavor Glaze

• ½ cup (100g) granulated sugar
  Sweet finishing touch

• ¼ cup (60ml) water
  Helps dissolve the sugar

• 1 teaspoon each: vanilla, lemon, rum, coconut, and almond extracts
  Echoes and enhances the cake’s flavors

Essential Tools

• Stand mixer or hand mixer
  For creaming and combining

• Large and medium mixing bowls

• Sifter

• Spatula

• Standard 10-inch Bundt pan or 9×5-inch loaf pan
  Bundt pan gives dramatic shape; loaf pan works for simple slices

• Cooling rack

• Pastry brush
  For applying glaze

Step-by-Step Instructions

Follow these steps for a foolproof Five Flavor Pound Cake with a tender crumb and bold flavor.

1. Preheat and Prep

• Preheat oven to 325°F (165°C).

• Generously grease and flour your pan, making sure to reach every crevice if using a Bundt. Tap out excess flour.

• Set all your ingredients out to come to room temperature (this ensures smooth mixing and an even rise).

2. Mix the Dry Ingredients

• Sift together flour, baking powder, and salt into a bowl. Sifting prevents lumps and aerates for a lighter cake.

3. Cream Butter, Shortening, and Sugar

• In a large bowl, cream butter and shortening together with a mixer on medium-high until light and fluffy (about 4 minutes).

• Gradually add sugar and beat 2–3 more minutes, scraping down the sides.
  Proper creaming is key to a fine crumb and good rise.

4. Add Eggs One at a Time

• Beat in eggs one by one, mixing well after each addition. This keeps the batter smooth and helps the cake set.

5. Combine Wet Ingredients

• In a small bowl, mix the milk with all five extracts (vanilla, lemon, rum, coconut, almond).

6. Alternate Adding Dry and Wet Ingredients

• On low speed, add flour mixture to the creamed mixture in three parts, alternating with the flavored milk, starting and ending with flour.
  Mix just until incorporated—overmixing leads to a dense cake.

7. Bake

• Pour the batter evenly into your prepared pan, smoothing the top.

• Bake on the center rack for 75–90 minutes (Bundt) or 60–75 minutes (loaf), or until a toothpick comes out clean with just a few moist crumbs.

• If the top browns too quickly, tent lightly with foil during the last 20 minutes.

8. Cool and Glaze

• Cool in the pan for 15–20 minutes, then gently invert onto a wire rack.

• While cake is still slightly warm, make the glaze: combine sugar and water in a small saucepan and heat over medium until sugar dissolves.

• Remove from heat and stir in all five extracts.

• Brush the warm glaze generously over the cake, letting it soak in and create a shiny finish.
  Let cake cool completely before slicing for neat cuts and best texture.

Tips for Perfect Results

• Room temperature is everything: Butter, eggs, and milk blend better and trap air for a fluffier cake.

• Cream thoroughly: Beat butter and sugar until very pale and fluffy; under-creamed fat results in dense cake.

• Sift your flour: Sifting not only removes lumps but helps create a tender crumb.

• Use quality extracts: The cake’s flavor shines through its extracts—choose pure over imitation where possible.

• Don’t overbake: Start checking at 60 minutes. The cake is done when a toothpick comes out mostly clean but not bone dry.

• Apply glaze while warm: Warm cake absorbs syrup, boosting flavor and moisture.

• For sharp edges and easy slicing: Cool completely before cutting. Use a serrated knife for clean slices.

Serving Suggestions

• Serve thick slices with a cup of tea, coffee, or a glass of milk.

• Dress it up for special occasions: dust with powdered sugar, top with fresh berries, or add a dollop of lightly sweetened whipped cream.

• For a brunch spread, offer alongside citrus segments and a drizzle of honey.

• For holiday tables, use colorful glaze or sprinkles to match the season.

Storage and Make-Ahead Tips

• At room temperature: Wrap cake tightly or keep in an airtight container for up to 3 days.

• Refrigerate for longer storage: Up to 1 week; bring to room temp before serving.

• To freeze: Wrap in two layers of plastic and foil; freeze whole or sliced for up to 3 months. Thaw overnight at room temperature (unwrapped for best texture).

• Make ahead: Pound cake improves in flavor after a day—bake a day ahead for the most developed taste.

Final Thoughts

With its tender crumb and five distinct flavors in every bite, this Five Flavor Pound Cake is more than just a dessert—it’s a celebration of Southern hospitality and home baking at its best. Simple to make yet rich and impressive, it’s perfect for gatherings, holidays, or whenever you need a little comfort. Enjoy every slice, and don’t be surprised when it becomes a requested favorite for years to come!