5-Flavor Pound Cake

This legendary Southern cake is famous for its incredibly moist, dense texture and the unique, aromatic blend of five extracts that create a mysterious, captivating flavor. The simple glaze adds an extra layer of sweetness and flavor.

Ingredients

For the Cake:

• 3 cups (375g) all-purpose flour, spooned and leveled

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup (240ml) whole milk, room temperature

• 1 teaspoon coconut extract

• 1 teaspoon rum extract

• 1 teaspoon butter extract

• 1 teaspoon lemon extract

• 1 teaspoon pure vanilla extract

• 3 cups (600g) granulated sugar

• 1 cup (2 sticks / 226g) unsalted butter, softened

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• 4 large eggs, well beaten, room temperature

For the Glaze:

• 1 cup (120g) powdered sugar, sifted

• 4-5 teaspoons water or milk (adjust for consistency)

• ½ teaspoon coconut extract

• ½ teaspoon rum extract

• ½ teaspoon butter extract

• ½ teaspoon lemon extract

• ½ teaspoon vanilla extract

• Pinch of salt (optional)

Step-by-Step Instructions

Part 1: Make the Cake

1. Preheat & Prep: Preheat your oven to 325°F (160°C). This low temperature is key for even baking. Grease and flour a 10-12 cup Bundt pan or tube pan very thoroughly.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Combine Milk & Extracts: In a measuring cup or small bowl, stir the milk together with all five extracts.

4. Cream Butter, Oil & Sugar: In a very large mixing bowl (the batter will be voluminous), cream the softened butter, oil, and sugar together on medium-high speed for 5-7 minutes, until very light and fluffy. Scrape down the bowl.

5. Add Eggs: With the mixer on low, gradually add the well-beaten eggs in a steady stream. Mix just until fully incorporated.

6. Alternate Dry & Wet: With the mixer on low, add the flour mixture in three additions, alternating with the extract-infused milk in two additions. Begin and end with the flour. Mix only until just combined after each addition. Do not overmix.

7. Bake: Pour the thick batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes to 1 hour 40 minutes. The cake is done when it is a deep golden brown, pulls away from the sides of the pan, and a long wooden skewer inserted near the center comes out clean or with a few dry crumbs.

8. Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely (at least 2-3 hours) before glazing.

Part 2: Make the Glaze & Finish

1. In a small bowl, whisk the sifted powdered sugar, 4 teaspoons of water/milk, all five extracts, and a pinch of salt until smooth. It should be thick but pourable. Add the last teaspoon of liquid if needed.

2. Drizzle the glaze over the completely cooled cake in a back-and-forth motion, letting it drip down the sides.

3. Let the glaze set for at least 30 minutes before slicing.

Pro-Tips for the Perfect Pound Cake

• Room Temperature is Crucial: Butter, eggs, and milk must be at room temperature to emulsify properly and create the signature fine, moist crumb.

• Low & Slow Baking: A low oven prevents the crust from over-browning before the dense center is cooked through. Do not open the oven door during the first hour.

• Proper Creaming: Cream the butter and sugar for the full time. This incorporates air, which is the only leavening in this cake besides the tiny amount of baking powder.

• Don’t Overmix: Once you add the flour, mix only until combined. Overmixing develops gluten, leading to a tough cake.

• Pan Prep is Everything: Use non-stick spray with flour (like Baker’s Joy) or be meticulous with butter and flour to ensure a clean release.

• Patience with Cooling: This dense, moist cake must cool completely in the pan before turning out, or it may break.

Why the Five Flavors Work

The combination doesn’t taste distinctly of any one extract. Instead, they meld into a unique, warm, buttery, and slightly tropical flavor that’s hard to pinpoint but impossible to resist.

Storage

• Store covered with a cake dome or in an airtight container at room temperature for up to 5 days.

• It can be wrapped tightly and frozen (unglazed is best) for up to 3 months. Thaw overnight at room temperature and glaze before serving.

Enjoy this moist, flavorful, and truly special Southern classic!