Description
A rich and moist pound cake featuring five distinct flavors.
Ingredients
Scale
- 4 cups cake flour (or all-purpose flour)
- 4 cups granulated sugar
- 4 sticks (2 cups) salted butter, softened
- 8 large eggs
- ½ cup sour cream
- ½ cup heavy whipping cream
Flavor Blend:
-
- 2 tsp vanilla extract
- 2 tsp lemon emulsion (or extract)
- 1 tsp coconut emulsion
- 1 tsp pineapple emulsion
- ½ tsp rum extract
Instructions
- Prepare the pan
Grease and flour a 10-inch bundt pan. - Cream butter & sugar
In a large bowl, beat butter and sugar on medium speed for about 10 minutes until light, fluffy, and no longer grainy. - Add eggs
Add eggs one at a time on low speed, mixing just until combined. Do not overmix. - Mix wet ingredients
In a separate bowl, combine sour cream and heavy whipping cream. - Alternate dry & wet
Gradually add flour and cream mixture to the batter, alternating between the two.
👉 Start and end with flour. Mix on low until just incorporated. - Add flavors
Stir in vanilla, lemon, coconut, pineapple, and rum extracts until fully blended. - Bake
- Pour batter into prepared pan
- Place in a cold oven
- Bake at 300°F (150°C) for 1 hour 30 minutes or until a toothpick comes out clean
- Cool
Let cake cool in pan for 10–15 minutes, then remove and cool completely.
Optional Glaze
- 2–3 cups powdered sugar
- 2–4 tbsp milk or coffee creamer
- A splash of your flavor extracts
Mix until smooth and drizzle over cooled cake.
Notes
- Extracts can be swapped with emulsions for stronger flavor
- This cake gets even better the next day (if it survives that long 😏)
- Store in an airtight container for up to 5 days
- Freezes well for up to 3 months
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: 5 flavor pound cake, dessert, cake recipes