🍰 Five Flavor Pound Cake
✅ Ingredients
Dry ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Cake batter
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup shortening (or use 1½ cups butter total)
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 1 cup whole milk
Five flavor extract blend
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 teaspoon butter extract
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon mixed flavor extracts (optional, for stronger flavor)
👩🍳 Instructions
1️⃣ Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a bundt pan or tube pan well.
2️⃣ Mix dry ingredients
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
3️⃣ Cream fats & sugar
- Beat butter and shortening until smooth and fluffy (about 3–5 minutes).
- Gradually add sugar and beat until very light and creamy.
4️⃣ Add eggs
- Add eggs one at a time, beating well after each addition.
5️⃣ Combine batter
- Mix extracts into the milk.
- Add dry ingredients to batter alternately with milk mixture, beginning and ending with flour.
- Mix just until combined (do not overmix).
6️⃣ Bake
- Pour batter into prepared pan and smooth top.
- Bake 1 hour 20–30 minutes, or until a toothpick comes out clean.
7️⃣ Cool & glaze
- Let cake cool in pan 15 minutes, then turn out onto rack.
- Whisk glaze ingredients and drizzle over slightly warm or cooled cake.
✅ Tips for best results
- Room-temperature ingredients give a smoother batter.
- Creaming butter + sugar well is the secret to a tender pound cake.
- Let flavors develop overnight — it tastes even better the next day.
If you want, I can also give you:
✅ A viral caption for Facebook/TikTok
✅ A short video script for reels
✅ More pound cake variations (cream cheese, sour cream, lemon)
Just tell me 👍