This five flavor pound cake uses 5 different extracts to create one delicious pound cake! If you don’t have all five flavors, feel free to add or swap in what you already have! Almond, orange, or maple extract would be delicious as well. 3 tbsp of rum or brandy can be used instead of the extract.
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tsp vanilla extract
1 tsp rum extract
1 tsp coconut extract
1 tsp butter extract
1 tsp lemon extract
1 teaspoon salt
10 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
16 oz (2 cups) sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. 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. Add the eggs one at a time, completely incorporating each egg before adding the next. Add 2 cups of flour, beating on low until it just disappears. Add sour cream and beat in, then add the remaining 2 cups of flour and beat in. Scrape the bottom and sides of the bowl and beat for another 15 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 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Glaze:
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp rum extract
1/2 tsp coconut extract
1/2 tsp butter extract
1/2 tsp lemon extract
2-4 tbsp water or milk
Beat sugar, extracts, and 2 tbsp liquid with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.

1 comment
I made my first cream cheese pound cake with this recipe, and it is amazing. Just looking at these recipes will make you gain weight.