This moist, rich pound cake is based on Marvin Williams' Cooking Adventures recipe! It can also be called a five flavor sour cream pound cake, too. It has a wonderfully moist crumb and crisp crust.
1 pound (4 sticks) butter, room temperature
7 cups powdered sugar or 4 cups granulated sugar
1 teaspoon each vanilla, butter, almond, coconut, and lemon extracts
1 teaspoon salt
8 large eggs, room temperature
4 cups cake flour or White Lily All Purpose Flour
1 1/4 cups sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. With the mixer on low, alternate adding the flour and sour cream, starting and ending with the flour. Mix each addition of flour just until it disappears before adding more wet ingredients. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
