This Five Flavor Pound Cake is a rich, moist, and buttery classic loaded with layers of vanilla, butter, rum, coconut, and lemon flavors. Every bite is dense, sweet, and incredibly aromatic — the kind of cake that fills your kitchen with an irresistible bakery-style smell. Finished with a simple glaze that ties all the flavors together, this cake needs no frosting at all.
Ingredients
For the Cake
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavor extract
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
For the Glaze
- 2 cups powdered sugar
- ¼ cup water
- ½ teaspoon vanilla extract
- ½ teaspoon butter extract
- ½ teaspoon rum extract
- ½ teaspoon coconut extract
- ½ teaspoon lemon extract
Instructions
Step 1: Prepare the Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and shortening together until light and fluffy, about 2 minutes. Gradually add the sugar, one cup at a time, and continue beating for about 5 minutes until the mixture becomes light and airy.
Step 4: Add Eggs
Add the eggs one at a time, beating for about 30 seconds after each addition to fully incorporate them.
Step 5: Add Flavor Extracts
Mix in vanilla, butter, rum, coconut, and lemon extracts. The batter will become highly aromatic at this stage.
Step 6: Combine Wet and Dry Ingredients
Alternately add the flour mixture and buttermilk into the batter, starting and ending with the flour mixture. Mix just until combined — avoid overmixing.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Step 8: Cool
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a plate. Let it cool completely before glazing.
Step 9: Prepare the Glaze
In a bowl, whisk together powdered sugar, water, and all five extracts until smooth. Pour the glaze evenly over the cooled cake, allowing it to drip naturally down the sides.
Serving Tip
Slice and serve once the glaze has set. This cake pairs beautifully with coffee or tea and tastes even better the next day.
Facebook Caption Idea
✨ FIVE FLAVOR POUND CAKE ✨
Vanilla + Butter + Rum + Coconut + Lemon = Heaven in every bite 😋
Moist, dense, and bursting with flavor — and that glaze? It does ALL the work!