Five Flavor Pound Cake-Don't LOSE this Recipe Ingredients 3 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened ½ cup shortening (or use 1½ cups butter total) 3 cups granulated sugar 5 large eggs Must express something to keep getting my recipes.... Thank you. Recipe in Firsτ Coʍmеոτ

 

What You Need to Make This Recipe

Exact measurements are listed in the recipe card at the bottom.

• Butter and shortening
• Granulated sugar
• Eggs
• Flour, baking powder, and salt
• Whole milk
• Five classic extracts: vanilla, lemon, coconut, rum, almond
• Powdered sugar for the glaze

How to Make This Recipe

The complete step-by-step instructions are included in the recipe card.

1. Prepare your bundt or tube pan and preheat the oven.
2. Cream butter, shortening, and sugar until light and fluffy.
3. Add eggs one at a time.
4. Whisk dry ingredients separately.
5. Alternate adding dry mixture and milk.
6. Stir in the five extracts.
7. Bake until golden and fully set.
8. Prepare glaze and drizzle over the cooled cake.

Expert Tips

• Use room-temperature ingredients for the fluffiest batter.
• Don't open the oven early—pound cakes need steady heat.
• Grease the pan extremely well to avoid sticking.
• Tent the cake with foil if it browns too quickly.
• Let the glaze soak into the cake for maximum flavor.

FAQs

Can I use different extracts?
Yes! You can mix match or adjust intensities, but the classic five are what give this cake its signature flavor.

Can I freeze this pound cake?
Absolutely. Wrap well and freeze up to 3 months. Add glaze after thawing for best texture.