Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 2 sticks (1 cup) unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon butter extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- ¼ teaspoon butter extract
- ¼ teaspoon almond extract
- ¼ teaspoon coconut extract
Instructions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch Bundt or tube pan, ensuring all crevices are well-coated to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter, Shortening, and Sugar
- In a large mixing bowl, beat the butter and shortening with a hand or stand mixer until light and fluffy.
- Gradually add the sugar, continuing to beat until fully incorporated and creamy.
Step 4: Incorporate Eggs
Add the eggs one at a time, beating well after each addition.
Step 5: Combine Wet and Dry Ingredients
- Reduce the mixer speed to low.
- Alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in the five extracts (vanilla, lemon, butter, almond, and coconut) until evenly blended.
Step 6: Bake
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Step 7: Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and the five extracts.
- Drizzle the glaze over the cooled cake.
Notes
- Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for a smoother batter.
- Pan Prep: Grease and flour the pan thoroughly to prevent sticking.
- Cooling Tip: Allow the cake to cool completely before glazing to ensure the glaze sets properly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes