Five Flavor Pound Cake

Here is a rundown of the steps for today’s cake. Sometimes it helps to see step by step photos of the process! However, scroll to the bottom of the post if you’d like to go straight to the printable recipe.

Grease and flour a bundt or tube pan. (We used a 10 inch/12 cup baking capacity.)
Preheat the oven to 325℉
In a separate bowl whisk these dry ingredients: cake flour, baking powder, and salt to combine, set aside for later.
Bowl of Dry Ingredients, with a whisk.
Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
Butter and sugar mixture in mixing bowl.
Add the eggs one at a time, blending after each until the yolk is incorporated.
Adding eggs to pound cake batter in mixing bowl.
Add the extracts to the 1 cup of buttermilk.
With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter, sugar, and egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet. Mix just until well combined.
Five Flavor Pound Cake Batter in mixing bowl.
Scoop batter into prepared bundt pan.
Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
Freshly baked Five Flavor Pound Cake.