Southern Five Flavor Pound Cake
“Southern five flavor pound cake recipe! Made from scratch and full of flavor with a moist, fluffy crumb!”
Watch me make this five flavor pound cake from start to finish!
My husband has declared this five flavor pound cake one of his favs! That’s saying a lot because I make A LOT of pound cakes around here! I grew up with a homemade pound cake every single week of my LIFE! No kidding, I think my grandmother had a secret obsession with pound cakes!
She laughs and says “no I didn’t make a pound cake every week!” when we tease her about it now, but y’all, trust, she did!! Everybody knew that it didn’t matter when they came over, a fresh, homemade pound cake would always be waiting under that cake cover!
Well I think her pound cake addiction is slowly rubbing off on me! I’ve made quite a few pound cake here on Divas Can Cook! You can check out a few below!
But today it’s all about the five flavor pound cake!! It’s been a LOOOONG time since I’ve made a five flavor pound cake and I almost forgot just how heavenly this cake is! Mercy, it’s good guys!!!
Have you ever heard of a five flavor pound cake? What about 7-flavor pound cake? I’ve even heard of 10-flavor pound cake which to me I think is a bit too much but hey, whatever yanks your chain!
A five flavor pound cake uses 5 different extracts to create one delicious pound cake! I prefer using vanilla, butter, rum, lemon and coconut extracts! These 5-flavors mesh so well together, whoddothunkit!!! But I’ve seen a few that replaces the rum extract with almond extract and the lemon extract with orange extract.
This five flavor pound cake is so moist, flavorful, dense yet fluffy (yes that’s possible). It’s incredible and have I ever mentioned how beautiful pound cake freezes? I remember when I was pregnant with Isaac I stocked the freezer with several pound cakes because I knew I wouldn’t have much time to bake with a new baby. I was so glad I did!
Get the Recipe: Five Flavor Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup half n half
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1/2 teaspoon rum extract, Can add more if you really like rum flavor. I'm not a huge fan
- 1 teaspoon lemon extract
- 1 teaspoon coconut extract
FIVE FLAVOR GLAZE
- 1/2 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1/2 teaspoon rum extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon coconut extract
- 1/2 teaspoon milk, may need more
Instructions
- Grease and flour a bundt pan and set aside.
- Preheat oven to 325 F.
- In a large bowl, cream together butter, shortening and sugar.
- Add in eggs, one at a time, being sure to mix thoroughly after each egg. Set aside.
- In a medium-sized bowl, sift together flour, baking powder and salt.
- Gradually mix dry ingredients into wet ingredients while alternating with the half n half and buttermilk. (Batter should be fluffy when done mixing)
- Mix in extracts.
- Spoon batter evenly into prepared pan.
- Bake for 1 hour and 15-20 minutes.
- Remove from oven and let cake cool until pan is warm to the touch.
- Remove cake from pan and allow to finish cooling on cooling rack.
- When cake is completely cooled, drizzle on the glaze if using.
- To make the glaze, combine powdered sugar, extract and 1/2 teaspoon of milk.
Video
Want more pound cake yumminess?
Hello. I been trying your pound cake recipes but for some reason it do not come out right. I like my pound cake a little fluffy and I remember adding baking soda and not baking powder. Someone told me that soda and powder lose strength after opening the box so maybe the strengths was weak, would this be true? I thought that I should add soda when using acidic ingredients but u didn’t in the video why is that? When to use soda and when to use powder?
On my list for Xmas. Man oh man I cannot wait. I just love your recipes. Thanks so much for sharing!
I made this pound cake last week for my family, all older than my 40 years on this earth, and they loved it. The cake remained crispy on top and moist inside until the last piece. We didn’t grow up with glaze on pound cake so even though I planned on giving it a try the cake was so good I completely forgot about it. This will go into my archives for sure. Thanks for sharing!
I made the 7 up cake for my wife’s birthday on Dec 11th and it was delicious. Thank you so much for sharing your recipes with the world. You have a wonderful website and phenomenal recipes. Please keep up the great work.
I’m addicted to your pound cakes! LOL… THAT DON’T MAKE NO SENSE ,NOW!!! ????… I getting ready to make the 7up pound cake. LORD JESUS, THAT’S A WINNER INDEED!
Thx for sharing with us all of your delicious recipes. We love yooooouuuu!!!
I am waving the white flag… your pound cake is better than mine. Alas…number two will have to do…lol!