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Exact measurements are listed in the recipe card at the bottom.
- Butter and shortening
- Granulated sugar
- Eggs
- Flour, baking powder, and salt
- Whole milk
- Five classic extracts: vanilla, lemon, coconut, rum, almond
- Powdered sugar for the glaze
How to Make This Recipe
The complete step-by-step instructions are included in the recipe card.
- Prepare your bundt or tube pan and preheat the oven.
- Cream butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time.
- Whisk dry ingredients separately.
- Alternate adding dry mixture and milk.
- Stir in the five extracts.
- Bake until golden and fully set.
- Prepare glaze and drizzle over the cooled cake.
Expert Tips
- Use room-temperature ingredients for the fluffiest batter.
- Don’t open the oven early—pound cakes need steady heat.
- Grease the pan extremely well to avoid sticking.
- Tent the cake with foil if it browns too quickly.
- Let the glaze soak into the cake for maximum flavor.
FAQs
Can I use different extracts?
Yes! You can mix match or adjust intensities, but the classic five are what give this cake its signature flavor.
Can I freeze this pound cake?
Absolutely. Wrap well and freeze up to 3 months. Add glaze after thawing for best texture.
Why did my cake crack on top?
Completely normal for pound cakes! It’s a sign of proper rise.
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