Five Flavor Pound Cake with Glaze

Five Flavor Pound Cake with Glaze – A Classic Southern Favorite

This legendary Five Flavor Pound Cake is one of the most beloved Southern desserts of all time. Each slice bursts with the aroma of five different extracts—vanilla, lemon, coconut, rum, and almond—creating a rich, nostalgic flavor that feels like warm hospitality in cake form. It’s buttery, moist, and topped with a glossy five-flavor glaze that makes every bite simply unforgettable.

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Why You’ll Love This Recipe
What You Need to Make This Recipe
How to Make This Recipe
Expert Tips
FAQs

Why You’ll Love This Five Flavor Pound Cake

• Loaded with five rich extracts for deep, nostalgic flavor.
• Soft, moist crumb with a buttery Southern texture.
• Perfect for holidays, gatherings, or gifting.
• Stays moist for days thanks to the glaze.
• Simple ingredients but bakery-style results.

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.

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

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream butter, shortening, and sugar until light and fluffy (4–5 minutes).
3. Add eggs one at a time, mixing well after each addition.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Add dry mixture to the batter in three parts, alternating with milk.
6. Mix in all five extracts until fully combined.
7. Pour batter into the pan and bake for 70–80 minutes.
8. Cool in the pan 15–20 minutes, then transfer to a rack to finish cooling.
9. Whisk glaze ingredients together and drizzle over the cooled cake.