Seven Flavor Pound Cake
Indulge in the decadently aromatic Seven Flavor Pound Cake, a dessert that takes classic pound cake to an entirely new level with a symphony of seven unique extracts. This moist, buttery cake is infused with vanilla, almond, lemon, rum, butter, coconut, and orange extracts, ensuring every bite bursts with layered, nuanced flavors. Baked to golden perfection in a bundt or tube pan, it boasts a tender crumb and a show-stopping presentation that’s perfect for any occasion. Quick to prepare in just 20 minutes, this cake bakes low and slow for a rich, melt-in-your-mouth texture. For a finishing touch, a light dusting of powdered sugar adds just the right hint of sweetness. Whether served as a centerpiece dessert or a luscious afternoon treat, this Seven Flavor Pound Cake will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour (sifted)
- 1 teaspoon baking powder
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1 teaspoon butter flavoring
- 1 teaspoon coconut extract
- 1 teaspoon orange extract
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all grooves are coated to prevent sticking.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
In a separate bowl, whisk together the sifted all-purpose flour and baking powder.
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing on low speed until just combined. Do not overmix!
Add the vanilla extract, almond extract, lemon extract, rum extract, butter flavoring, coconut extract, and orange extract. Mix until the flavors are evenly incorporated into the batter.
Pour the batter into the prepared bundt or tube pan, spreading it evenly.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 36.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
