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5-Flavor Pound Cake Recipe

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4.2 from 56 reviews

  • Author: Sky
  • Total Time: 4 hours 45 minutes
  • Yield: Makes 20 pieces
  • Diet: Vegetarian

Description

A rich and moist 5-Flavor Pound Cake featuring a blend of coconut, rum, butter, lemon, and vanilla extracts. This vegetarian pound cake is perfectly tender with a luscious glaze that soaks in to add extra sweetness and flavor, ideal for an elegant dessert or tea-time treat.

Ingredients

Cake Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon coconut extract
  • 1 teaspoon rum flavored extract
  • 1 teaspoon butter flavored extract
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable oil or melted coconut oil
  • 4 eggs, well beaten

Glaze Ingredients

  • 1 cup powdered sugar
  • 4-5 teaspoons water
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon rum flavored extract
  • 1/2 teaspoon butter flavored extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 325˚F (163˚C). Prepare your baking pans by greasing and lining two 8-inch loaf pans or greasing one 10-inch bundt (ring) pan.
  2. Mix Dry Ingredients: Sift together the all-purpose flour and baking powder into a large bowl to ensure even distribution of the leavening.
  3. Combine Milk and Extracts: In a measuring cup, mix the milk with all five extracts: coconut, rum, butter, lemon, and vanilla. Set aside to incorporate flavor uniformly.
  4. Cream Butter and Sugar: In a large bowl, cream the granulated sugar and softened unsalted butter together until the mixture is light and fluffy, which helps achieve a tender crumb.
  5. Add Eggs: Gradually add the well beaten eggs into the creamed mixture, mixing slowly to attain a smooth and homogenous batter.
  6. Incorporate Flour, Oil, and Milk Mixture: Alternately add the sifted flour, vegetable or melted coconut oil, and the milk-extract mixture into the batter. Mix gently until just combined to avoid overworking the batter.
  7. Pour Batter and Bake: pour the batter into your prepared pans. Bake in the preheated oven for 90-110 minutes if using a bundt pan or 65-90 minutes if using two loaf pans. The cake is done when a toothpick inserted into the center comes out clean. If the top is browning too fast, cover with a cookie sheet positioned on a rack above.
  8. Cool and Remove from Pans: Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then carefully remove the cake from the pans.
  9. Prepare Glaze: Whisk together the powdered sugar, water, and all five extracts (coconut, rum, butter, lemon, and vanilla) until smooth.
  10. Glaze the Cake: Pour the glaze over the warm cake, allowing it to soak in and add a moist, flavorful finish. Let the glazed cake sit for 1-2 hours before serving for best flavor absorption.

Notes

  • Use vegetable oil or melted coconut oil; both yield moist results.
  • If the cake top browns too quickly, tent with a cookie sheet to prevent burning.
  • Use fresh extracts to maximize the flavor complexity of the cake.
  • The glaze adds moisture and enhances the intense 5-extract flavor profile.
  • Allow the cake to cool adequately before glazing and serving to ensure proper texture.
  • Prep Time: 3 hours 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/5-flavor-pound-cake-recipe/