Here’s a classic Five-Flavor Pound Cake recipe that balances buttery richness with hints of vanilla, almond, orange, lemon, and rum. Perfect for a 9×5-inch loaf pan!
Ingredients (for 1 loaf)
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup (227 g) |
| Granulated sugar | 1 1/2 cups (300 g) |
| Eggs, large | 4 |
| All-purpose flour | 2 cups (240 g) |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Whole milk | 1/2 cup (120 ml) |
| Vanilla extract | 1 tsp |
| Almond extract | 1/2 tsp |
| Lemon zest | 1 tsp |
| Orange zest | 1 tsp |
| Dark rum (optional) | 2 tbsp |
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, beat butter and sugar together until light and fluffy (3–5 minutes).
- Add Eggs:
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Add Flavors:
- Stir in vanilla extract, almond extract, lemon zest, orange zest, and rum (if using).
- Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, and salt.
- Mix Dry and Wet:
- Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
- Bake:
- Pour batter into prepared pan.
- Bake 55–65 minutes or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent loosely with foil.
- Cool:
- Let the cake cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.
Tips for the Perfect Five-Flavor Pound Cake
- Room temperature ingredients: Butter, eggs, and milk mix better and create a smoother batter.
- Zest carefully: Only the colorful part of lemon/orange peel; avoid the bitter white pith.
- Optional glaze: Mix powdered sugar with a little rum or orange juice and drizzle over the cooled cake.
- Storage: Wrap tightly; keeps at room temp for 3–4 days or freezes well for up to 2 months.
If you want, I can also give a “super-moist version with sour cream” that makes the cake extra tender while keeping all five flavors. Do you want me to do that?
