Five Flavor Pound Cake

▢2 cups confectioners sugar (measure then sift)
▢3 tablespoons milk (add additional as needed in small increments)
▢pinch of salt
▢½ teaspoon vanilla extract (or your flavors of choice. you could even do ¼ teaspoon of each flavor.)
▢½ teaspoon coconut extract (or flavors of choice)
Instructions
Grease and flour a bundt or tube pan. (See notes)
Preheat the oven to 325℉
In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
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.
Add the eggs one at a time, blending after each until the yolk is incorporated.
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/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.
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.
This makes approximately 8 cups of batter.
Allow to cool in the pan for 10 minutes before turning out.
Glaze
Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.
Decorating the Cake
Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 cup mark. Stir and allow to sit for a minute or two to thicken.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don’t fill pan past ⅔ full)
Freezing: This cake can be frozen. If working in advance, we like to tightly wrap our freshly baked cake in a layer of plastic wrap and foil while the cake is still a bit warm and pop in the freezer. The cake can be frozen for up to three months.
Thawing: Bundt cakes and pound cakes take longer to thaw than cake layers. It is best to move the frozen, wrapped cake to the refrigerator the night before, and then move to the kitchen counter the next morning (still wrapped) to continue thawing for a few hours. If you’d like, you can remove the foil after a condensation has formed.
Loved This Recipe?!

Wow that’s different. Never heard of such a cake. Sounds interesting. Looks fabulous as always!
Hello! We always use unsalted butter for our cakes and just add the salt separately. (Some brands of salted butter contain more salt than others.) If using salted butter, I would just omit the 1/2 teaspoon salt in the recipe. You can adjust to your liking ;0)
January 8, 2024 at 9:22 pm
This sounds so yummy. I actually have every single one of those extracts, lol. It’s been a while since I’ve baked, moved, but this is something I can’t wait to make. Thanks. I’ll come back to let you know how well it was received.
Laverne Nelson says:
March 10, 2024 at 2:33 pm
I have yet to make this cake. I’m sure it’ll taste great.This cake turned out superb! My daughter said it is the best pound cake she has ever tasted. I don’t know about that, but it is delicious! Thank you for sharing!
I had one a few weeks ago that a friend made. It was good too (someone else’s recipe, and I am not sure if it is different from your recipe) but I liked how mine tasted better:Melissa Diamond says:
April 21, 2024 at 9:52 pm
Hi Robin! I’m so glad that you all loved the cake, thanks for your feedback! Your cake looks perfect ;0)5 starsMelissa, a year later (who knew?) and I have this yummy cake in the oven now. I’m using strawberry extract with my glaze. 🙂
Can you explain « I do 3 additions of dry alternating with 2 additions of wet.

When it is time to add the mixture of dry ingredients (flour/leavening/salt) and mixture of wet ingredients (buttermilk/extracts) to the mixing bowl, you don’t want to add them all at once. You’ll alternate between adding the dry and wet– and you’ll start with the dry mixture.

Since we we break it down into three additions of dry ingredients and two additions of wet, that means that as we are mixing on low speed, we add in about a third of the dry mixture, followed by about half of the wet mixture. Then, add in about half of the remaining dry mixture followed by the remainder of the wet mixture. Finish with the rest of the dry mixture and mix just until combined.

November 24, 2025 at 10:21 pm
5 starsMade the five flavor pound cake this weekend for a birthday celebration at work for today. Oh my goodness it was delicious, the text of outside was crisp (excellent), I could taste all five flavors. Everyone loved it.Melissa Diamond says:
November 24, 2025 at 10:38 pm
Thank you so much for your feedback, Joyce! I’m so glad that you all enjoyed it- your cake is beautiful!