5 Flavor Pound Cake
A vibrant and flavorful pound cake that combines five distinct extracts—vanilla, butter, lemon, coconut, and a hint of sweetness—creating a rich, aromatic treat. Perfect for special occasions or a delightful dessert, it appeals to those who enjoy bold, layered flavors in a moist, tender loaf.
Ingredients
Instructions
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and baking powder.
- Add the flour mixture alternately with milk to the creamed mixture.
- Stir in vanilla, butter, lemon, and coconut extracts.
- Pour batter into a greased 10-inch tube pan.
- Bake at 325°F for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter and shortening are at room temperature before creaming. If you don't have butter extract, you can substitute with additional vanilla extract. Make sure to alternate adding the flour mixture with the milk to keep the batter smooth. This cake is similar to some American recipes where flavor extracts play a central role, contributing to its unique taste.
Serving Suggestions
Slice the cake and serve it with fresh berries or a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with Great Grandma Lockerbie'S Scones for a delightful afternoon tea spread. Drizzle with a simple glaze or serve with whipped cream for added richness.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of 5 Flavor Pound Cake contains roughly 519 calories, with 7g protein, 78g carbohydrates, and 5g fat. It is a good source of calcium (19% of the Daily Value), iron (14% of the Daily Value), and protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this pound cake?
While plain flour is recommended for the best texture, you can experiment with cake flour for a lighter cake. Just note that the cake may be slightly less dense. Avoid using whole wheat flour as it can alter the flavor and texture significantly.
What can I do if my cake is too dry?
If your pound cake turns out dry, it may have overbaked. To prevent this in the future, use a toothpick to check for doneness a few minutes early. If you find yourself with a dry cake, you can drizzle a simple syrup over slices to add moisture and flavor.
How can I add more flavor variations to this cake?
Experimenting with different extracts like almond or orange can add exciting flavors. You can also fold in citrus zest, chocolate chips, or nuts for added texture. Just be cautious not to overwhelm the cake's delicate balance of flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).