Five Flavor Pound Cake

If you’ve ever flipped through a community or church cookbook, there’s a good chance you’ve seen a recipe for five flavor pound cake tucked among the classics. I’ve always been drawn to its charming name and its promise of big flavor in a simple Bundt. This cake definitely lives up to the hype.

With a rich, buttery base and the bold combination of five different extracts (vanilla, almond, coconut, lemon, and rum), it’s a celebration of old-school baking at its best. At first glance, the combination might seem a little odd, almost like a flavor experiment. But somehow, it works, blending into something sweet, warm, and wonderfully nostalgic.

It’s the kind of cake that works for any occasion, whether you’re bringing dessert to a potluck or just baking something special for yourself.

Why You’ll Love This Five Flavor Pound Cake

• Bold, nostalgic flavor. A mix of five classic extracts gives this cake its signature taste. It’s sweet, buttery, and a little mysterious.
• Moist and rich with a tender crumb. Creamed butter, plenty of eggs, and whole milk make for a soft yet dense texture that’s anything but dry.
• That sugar crust! Greasing the pan and dusting it with sugar adds a delicate crunch and sparkle to every bite.
• Great for sharing (or freezing). This Bundt feeds a crowd and keeps beautifully.
• Straight from the community cookbook playbook. No trendy twists here, just a classic done really well.

What You’ll Need

• All-purpose flour – The base of the cake, providing structure and that dense-but-tender pound cake crumb.
• Baking powder – Just a small amount helps give the cake a bit of lift without making it too light.
• Salt – Balances the sweetness and enhances all those layered flavors.
• Unsalted butter – For richness and that classic buttery taste. Be sure it’s softened so it creams properly with the sugar.
• Granulated sugar – You’ll use it in both the cake and the glaze, plus a little extra for dusting the pan to add that signature sugar crust.
• Eggs – Five large eggs help create a rich texture and give the cake structure.
• Whole milk – Adds moisture and richness without weighing the cake down.
• Vanilla, almond, coconut, lemon, and rum extracts – These five flavorings give the cake its name and its distinct taste. They work together to create something sweet, complex, and just a little nostalgic.

How to Make Five Flavor Pound Cake

• Prepare the pan. Grease a 10- to 12-cup Bundt or tube pan thoroughly with butter or baking spray. Sprinkle with granulated sugar, turning the pan to coat it evenly. Tap out any excess. This helps prevent sticking and adds a sweet, delicate crust to the finished cake.
• Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Cream the butter and sugar. Beat the butter and sugar together until the mixture is light and fluffy. This step is key to getting a softer, finer crumb in a denser-style cake.
• Add the eggs. Mix in the eggs one at a time, making sure each one is fully incorporated before adding the next.

• Combine the milk and extracts. Stir all five extracts into the milk. This infuses the liquid with flavor and helps distribute everything evenly into the batter.
• Mix the batter. Add the flour mixture in three portions, alternating with the milk mixture. Start and end with the dry ingredients. Mix just until combined after each addition to avoid over-mixing.

• Bake. Pour the batter into the prepared pan and spread it evenly. Bake at 325°F for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
• Make the glaze. While the cake is baking, combine the glaze ingredients in a small saucepan. Heat over medium just until the sugar is dissolved and the mixture is warm. Set aside.

• Glaze the cake. Let the cake cool in the pan for about 10 to 15 minutes. Then, poke holes in the top with a skewer or toothpick and slowly spoon the warm glaze over the cake. Let the cake cool completely in the pan as the glaze soaks in.
• Unmold and serve. Once fully cooled, carefully remove the cake from the pan. Slice and enjoy!

Serving Suggestions

This cake is great on its own, but it also pairs nicely with a cup of coffee or tea. For a simple plated dessert, add a dollop of whipped cream or a scoop of vanilla ice cream.

Variations

• Try different extracts. Swap one of the five extracts for orange, maple, or butter extract for a fun twist on the flavor profile. Just keep the total to five for that classic “five flavor” name.
• Skip the glaze. If you prefer a less sweet version, you can leave off the glaze. The cake will still be flavorful and moist, especially with the sugar-crusted exterior.
• Make it mini. Divide the batter between two 6-cup Bundt pans or several mini Bundt pans. Keep a close eye on the baking time. It will be shorter depending on the size of your pans.
• Add a dusting of powdered sugar. For a simple, elegant finish, skip the glaze and dust the cooled cake with powdered sugar instead.

How to Store

• Room temperature: Store the cooled cake in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, you can refrigerate it, but bring it to room temperature before serving for the best texture and flavor.
• Freezer: This cake freezes well! Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

A Classic Worth Keeping