5-Flavor Pound Cake
Some cakes are memorable because of their simplicity, while others stand out because they offer something unexpected. This vintage favorite belongs in the second category. Its signature charm comes from a unique blend of five extracts that work together to create a rich, complex flavor in every bite. Though it may seem unusual to keep so many extracts on hand, one taste explains why this recipe has remained a treasured classic for decades.
Like traditional pound cakes, this dessert is wonderfully rich, made with plenty of butter, sugar, and eggs for a dense yet tender crumb. Popular throughout the mid-20th century, pound cakes were often the centerpiece of special gatherings, and this version continues that legacy with a flavor that’s both nostalgic and distinctive.
✨ 5-Flavor Pound Cake
For the Cake
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | ½ teaspoon |
| Milk | 1 cup |
| Coconut extract | 1 teaspoon |
| Rum extract | 1 teaspoon |
| Butter extract | 1 teaspoon |
| Lemon extract | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Granulated sugar | 3 cups |
| Unsalted butter, softened | 1 cup |
| Vegetable oil or melted coconut oil | ½ cup |
| Eggs, beaten | 4 |
For the Glaze
| Ingredient | Measurement |
|---|---|
| Powdered sugar | 1 cup |
| Water | 4–5 teaspoons |
| Coconut extract | ½ teaspoon |
| Rum extract | ½ teaspoon |
| Butter extract | ½ teaspoon |
| Lemon extract | ½ teaspoon |
| Vanilla extract | ½ teaspoon |
🍴 Instructions
Prepare the Pan
Preheat oven to 325°F (165°C). Grease and line either two 8-inch loaf pans or one 10-inch Bundt or tube pan.
Combine Dry Ingredients
In a large bowl, sift together the flour and baking powder.
Create the Flavor Mixture
In a measuring cup, stir together the milk and all five extracts. Set aside.
Cream Butter and Sugar
Beat the softened butter and sugar until light and fluffy. Gradually add the eggs, mixing well after each addition.
Mix the Batter
Alternate adding the flour mixture, oil, and flavored milk mixture to the butter mixture. Stir only until combined to maintain a tender texture.
Bake
Transfer the batter to the prepared pan(s).
- Bundt or tube pan: Bake 90–110 minutes
- Loaf pans: Bake 65–90 minutes
The cake is ready when a toothpick inserted into the center comes out clean. If the top begins browning too quickly, place a baking sheet on the rack above the cake.
Cool and Glaze
Allow the cake to cool in the pan for about 20 minutes before removing. Whisk together all glaze ingredients and drizzle over the still-warm cake. Let the glaze absorb for 1–2 hours before slicing.
💡 Baker’s Tip: The flavor develops even more after resting overnight. Serve thick slices with coffee or tea for a truly old-fashioned treat.
