Southern Five-Flavor Pound Cake Recipe

Introduction

Southern Five-Flavor Pound Cake is a rich, moist, and buttery dessert that captures the essence of classic Southern baking. This cake is known for its tender crumb and its unique combination of five different flavor extracts, giving it a distinct and unforgettable taste. Traditionally served at family gatherings, holidays, and special occasions, this pound cake has stood the test of time as a beloved Southern treat.

The magic of this cake lies in the blend of five extracts—vanilla, almond, coconut, lemon, and rum—which infuse every bite with layers of deliciousness. Whether you enjoy it plain, dusted with powdered sugar, or topped with a luscious glaze, this pound cake is a guaranteed crowd-pleaser.

In this detailed guide, we’ll walk you through everything you need to know to make the perfect Southern Five-Flavor Pound Cake.

Ingredients

For the Cake:

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

1 cup unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar

5 large eggs
1 cup whole milk
1 teaspoon vanilla extract

1 teaspoon almond extract
1 teaspoon coconut extract
1 teaspoon lemon extract

1 teaspoon rum extract

For the Glaze:

1 cup powdered sugar
2 tablespoons milk (or heavy cream)

½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon coconut extract

½ teaspoon lemon extract
½ teaspoon rum extract

Preparation

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and vegetable shortening together until smooth and creamy. Gradually add the sugar, continuing to beat until the mixture is light and fluffy (about 3–5 minutes).

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This helps create a rich, dense texture.

Step 5: Incorporate the Flavor Extracts

Add the vanilla, almond, coconut, lemon, and rum extracts to the batter. Mix well to evenly distribute the flavors.

Step 6: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and milk to the batter, beginning and ending with the flour. Mix until just combined—do not overmix.

Step 7: Bake the Cake

Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, milk, and five extracts. Adjust the consistency by adding more milk if needed.

Step 10: Glaze and Serve

Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before slicing and serving.

Variation

Citrus Twist: Add 1 tablespoon of fresh lemon or orange zest for extra brightness.
Nutty Addition: Fold in ½ cup of chopped pecans or walnuts for added crunch.
Chocolate Drizzle: Instead of the five-flavor glaze, drizzle melted chocolate over the top.

Cream Cheese Glaze: Replace the traditional glaze with a tangy cream cheese glaze for a richer taste.

Cooking Notes

Make sure all ingredients are at room temperature before starting for the best texture.
Do not overmix the batter, as it can lead to a dense cake.

If using a dark or nonstick bundt pan, check for doneness 5–10 minutes earlier.
Store leftovers in an airtight container at room temperature for up to 4 days.

Serving Suggestions

With Fresh Berries: Serve with fresh strawberries, raspberries, or blueberries for a fruity contrast.

With Ice Cream: A scoop of vanilla or butter pecan ice cream pairs wonderfully with this cake.
With Coffee or Tea: Enjoy a slice alongside your morning coffee or afternoon tea.
With Whipped Cream: Top with homemade whipped cream for a light and airy finish.

Tips

Use cake flour instead of all-purpose flour for an even lighter texture.
Grease and flour the bundt pan thoroughly to prevent sticking.
Let the cake cool completely before glazing to prevent the glaze from melting too much.

If you don’t have one of the extracts, substitute with an equal amount of another extract you have on hand.
Wrap the cake in plastic wrap and store in the fridge overnight for an even more enhanced flavor.

Prep Time: 20 minutes

Cooking Time: 75–85 minutes

Total Time: 1 hour 45 minutes

Nutritional Information (per slice, based on 12 servings)

Calories: ~450

Protein: 5g
Carbohydrates: 60g
Fat: 20g

Sodium: 200mg
Sugar: 40g

FAQs

1. Can I use butter instead of shortening?

Yes! You can replace the shortening with an equal amount of butter, but shortening helps create a slightly fluffier texture.

2. Can I freeze this pound cake?

Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months.

3. Why did my pound cake crack on top?

Pound cakes often develop a crack on top due to the dense batter and long baking time. This is normal and doesn’t affect the taste!

4. Can I make this cake in a loaf pan?

Yes! Divide the batter between two greased 9×5-inch loaf pans and bake at 325°F for about 50–60 minutes.

5. How do I keep my pound cake moist?

To keep your cake moist, store it in an airtight container and avoid overbaking. You can also brush the cake with a simple syrup before glazing.

Conclusion

The Southern Five-Flavor Pound Cake is a true classic that embodies the rich, buttery, and flavorful tradition of Southern baking. Whether served as a dessert or a sweet treat with coffee, this pound cake never disappoints. With its moist texture, delicate crumb, and delightful mix of extracts, it’s a recipe you’ll want to make again and again.

Try this recipe today, and enjoy a slice of Southern comfort in every bite! 🍰💕