“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!
- 1 cup unsalted butter, softened
- ½ cup butter-flavored shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup half n half
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- ½ 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
- 5 FLAVOR GLAZE
- ½ cup powdered sugar, sifted
- ½ teaspoon vanilla extract
- ½ teaspoon butter extract
- ½ teaspoon rum extract
- ½ teaspoon lemon extract
- ½ teaspoon coconut extract
- ½ teaspoon milk (may need more)
- 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 ½ teaspoon of milk.
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