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- 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.
Why did my cake crack on top?
Completely normal for pound cakes! It’s a sign of proper rise.
Five Flavor Pound Cake with Glaze
Prep Time: 20 minutes | Bake Time: 1 hr 15 min | Total Time: 1 hr 35 min | Servings: 12 | Calories: 460 kcal
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 teaspoon almond extract
For the Five Flavor Glaze:
- 1 cup powdered sugar
- 2 tablespoons water or milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon coconut extract
- 1/2 teaspoon rum extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- Cream butter, shortening, and sugar until light and fluffy (4–5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Whisk flour, baking powder, and salt in a separate bowl.
- Add dry mixture to the batter in three parts, alternating with milk.
- Mix in all five extracts until fully combined.
- Pour batter into the pan and bake for 70–80 minutes.
- Cool in the pan 15–20 minutes, then transfer to a rack to finish cooling.
- Whisk glaze ingredients together and drizzle over the cooled cake.
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