Granny's Five-Flavor Pound Cake

Carla Hall
Servings: 12
45 to 60 min
Part 1 of 2

This pound cake packs a punch of five delicious flavors that will leave your tastebuds wanting more!

  • Ingredients
  • step-by-step directions
Granny's Five-Flavor Pound Cake
  • Nonstick baking spray
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (cut into tablespoons, at room temperature)
  • 2 1/2 cups sugar
  • 4 large eggs (at room temperature)
  • 2 cups sour cream (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1 teaspoon coconut extract
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract
  • Preheat the Oven to 350 degrees. 
  • Spray a 10-cup bundt or tube pan with nonstick cooking spray. 
  • Sift the flour into a large bowl. Add the baking soda nad salt and stir to combine. 
  • In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.  Stop and scrape down the sides and bottom of the bowl. With the mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl.
  • With the mixer on low speed, add the flour in thirds, alternating with the sour cream, beginning and ending with the flour.  Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes. 
  • Pour the batter into the cake pan. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 1 hour. 
  • Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack.  Let the cake cool completely. 
  • Tip: the cake will keep in an airtight container for up to a week.
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