“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!

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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!

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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!!!

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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.

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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!


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Get the Recipe: Five Flavor Pound Cake

4.24 from 140 ratings
SOUTHERN FIVE FLAVOR POUND CAKE RECIPE! MADE FROM SCRATCH AND FULL OF FLAVOR WITH A MOIST, FLUFFY CRUMB!
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 10 people

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

Cuisine: American, southern
Course: cake, Dessert
Author: Divas Can Cook
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.

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