5 Flavor Pound Cake Recipe – This moist and rich dessert is a flavor explosion with hints of vanilla, rum, coconut, butter, and lemon. Perfect for holidays, gatherings, or a sweet treat any day. Top with whipped cream and fresh berries for a delightful twist. Discover the joy of baking and savoring this classic favorite.
Preheat oven to 325ºF. Grease and flour a 10-cup bundt ban. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and shortening. Add sugar one cup at a time. Add eggs one at a time, mixing until the yellow disappears. Add vanilla, rum, coconut, butter and lemon flavorings/extracts.
Sift flour and baking powder. Add flour and milk to batter alternately with flour being the last ingredient added.
Pour batter into prepared pan. Bake for 90 minutes, or until toothpick comes out clean.
Allow cake to cool in pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
Notes:
For best results, have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
One cup of cake flour weighs 4.25 ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat, straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
I bake the cake in a 12-cup Bundt Cake pan.
You can also use a 10-inch tube pan.
I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
Feel free to mix up the flavors inthis cake.
Lemon extract
almond extract
lemon zest
I top the cake with a sprinkle of powdered sugar.
You can add a quick powdered sugar glaze. Combine 1 cup of powdered sugar with up to 1/4 cup milk.
Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.