1. Prep & Preheat
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan (or two loaf pans).
2. Mix Dry Ingredients
In a bowl, whisk flour, baking powder, and salt.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~5 mins).
Add eggs one at a time, mixing well after each.
4. Alternate Wet & Dry
Mix in 1/3 of the flour mixture, then ½ the milk, repeating until combined.
Stir in all five extracts.
5. Bake to Golden Perfection
Pour batter into prepared pan.
Bake 1 hour 15 mins – 1 hour 30 mins (until a toothpick comes out clean).
Cool 15 mins in pan, then invert onto a wire rack.
6. Glaze & Serve
Whisk powdered sugar, milk, and extract until smooth. Drizzle over cooled cake.
Pro Tips for the Best Pound Cake
🔹 Room-temperature ingredients ensure even mixing.
🔹 Don’t overmix – Gently fold in flour to keep it tender.
🔹 Wrap tightly – Stays moist for 3-4 days (if it lasts that long!).
🔹 Freeze unglazed for up to 3 months (thaw before glazing).
Why This Cake is Special
The five extracts work together to create a complex, nostalgic flavor that’s unlike any other pound cake. It’s dense yet soft, with a hint of tropical warmth from the coconut and rum. Every bite is pure comfort!
Warning: You’ll be asked for this recipe constantly!
More Southern Cake Favorites:
➡️ [Coca-Cola Cake]
➡️ [Hummingbird Cake]
➡️ [Lemon Blueberry Pound Cake]
👇 Tried It? Rate It & Tag #FiveFlavorMagic!
SEO & Reader-Friendly Features:
✔ High-RPM potential (longer content with ad-friendly sections)
✔ Keyword-rich ("five flavor pound cake," "Southern pound cake," "moist Bundt cake")
✔ Engagement hooks (comment prompts, nostalgia factor)
✔ Mobile-optimized (short steps, bold highlights)
Want me to add affiliate links for Bundt pans or extracts? Let me know! 😊