How to Make a 5 Flavor Pound Cake from Scratch #poundcake #cake
#cake #cakebatter #poundcake #howtobakeacake #fiveflavorpoundcake #southerncake #southerncooking #soulfood #southernbaking #downhomecake #scratchbaking #southernpoundcake #poundcakerecipe
Not a baker? Want to learn how to make a pound cake from scratch? Let me show you how to make one!
All ingredients should be room temp!
For the extracts, you can interchange them with others you might prefer, but I prefer this combo.
For cake:
3 sticks of salted sweet cream butter, softened
3 cups white granulated sugar (Domino or good quality)
5 large eggs, room temperature
3 cups of cake flour, sifted once—OR 3 cups all-purpose flour sifted 3 times 1 tsp baking powder
1⁄2 cup buttermilk
1⁄2 cup half n half
1 tsp Pure lemon extract (make sure it’s pure, not imitation)
1 tsp Pure vanilla extract(make sure it’s pure, not imitation)
1 tsp coconut extract
1 tsp butter extract
1⁄2 tsp almond extract
Preheat oven to 325. Grease tube or bundt pan. Set aside. In your main mixing bowl, create your wet mixture by creaming (blend together) butter and sugar. Add one egg at a time and blend after you add each egg. Set aside. In a separate bowl, create your dry mixture by sifting in flour and baking powder. Gradually mix dry ingredients into wet ingredients while alternating with the half and half and buttermilk. Continue until you have added all of the flour and milk mixture into your wet mixture. Once blended well, add in your extracts and mix well. Pour into greased bundt pan and bake for at least 1 hour 20 mins.
The cooking time will vary based on your oven. I like to check the cake at the one hour mark. Stick cake tester in to check for doneness. Cake is done when tester is placed in the middle and comes up clean. If its not coming up clean, keep baking! Once finished, let the cake sit in the pan until slightly warm to touch. Flip and remove from pan and place on a cooling rack until completely cooled.
For 5 Flavor buttercream:
5 cups confectioners/powdered sugar
1⁄4 to 1 cup of heavy cream or milk
2 sticks butter, softened (If you use unsalted butter, make sure to add in the salt listed below. If you use salted butter, do not add in additional salt)
1 tsp Pure vanilla extract (make sure it’s pure, not imitation)
1/8 tsp Pure lemon extract (make sure it’s pure, not imitation)
1/8 tsp coconut extract
1/8 tsp butter extract
1/8 tsp almond extract
Salt to taste
Add softened butter to a mixing bowl. Blend on medium just to whip it a little. Pour in about 1⁄4 cup of heavy cream/milk and extracts. Mix until well combined. Pour in half of the powdered sugar. Mix until combined. Add the remaining powdered sugar. Mix until smooth and fluffy. If its too tight, add more cream/milk. If it’s too loose, add in more confectioners sugar. You may not need the full amount of Heavy cream/milk in this recipe, and that’s ok. Taste. Sprinkle in a dash of salt to taste. The salt will bring out the sweetness a little more. Do not add more than 1⁄4 tsp.
The best-ever 5- flavored pound cake by Charles
1 cup of butter, 1/2 cup of vegetable oil, 3 cups of sugar, 5 eggs beaten, 3 cups of all-purpose flour ,half a teaspoon of baking powder, one cup of buttermilk, 1 tsp of rum extract ,1/2 tsp of coconut extract ,one teaspoon of cream cheese extract, one teaspoon of lemon extract and one teaspoon vanilla extract.
glaze- three cups of powder sugar 4 tbsp of French vanilla coffee creamer as needed in 1/4 cup of heavy cream.
bake on 325 for 70 to 75 minutes
THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!
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Looking for THE BEST Southern Pound Cake Recipe? You've found it. This is a detailed step-by-step look at my grandmother's pound cake recipe. I spent many days in the kitchen with her during my childhood (and my adulthood) learning her recipes and this is the most iconic one. Everyone I've ever served this to has loved it, I'm so happy to honor my grandmother by sharing this recipe with you. I hope you love it!
RECIPE
3 cups sugar (this recipe also works with 2 cups sugar)
3 sticks butter (I use salted)
3 cups flour
1 cup milk (I use 2%)
6 eggs
3-4 tsp baking powder
1-2 tbsp lemon extract
1-2 tbsp vanilla extract
1 tsp salt
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Five Flavor Pound Cake
Five Flavor Pound Cake- five different extracts create one deliciously flavored pound cake. This pound cake has a wonderful moist texture and is finished with an easy 5-flavor glaze.
PRINTABLE RECIPE:
5 Favor Pound Cake From Scratch Recipe
5 flavor pound cake from scratch recipe, very moist, ice cream just topped it off.
#5flavorpoundcake #poundcakerecipe #poundcakerecipe
Ingredients:
3 cups sugar
2 sticks unsalted butter, room temp
3 cups cake flour
5 large eggs room temp
8 oz. milk room temp
1/2 tsp baking power
1/4 tsp salt
2 tsp vanilla extract
2 tsp almond extract
2 tsp coconut extract
2 tsp rum extract
1 tsp lemon
Mix butter and sugar 5-10 minutes until fluffy, add eggs one at at time, put the flavors in with the milk start adding flour then half of milk, and end with flour. Put in pan into cold oven turn oven to 300 and bake one hour 20-50 minutes, it depends on your oven until toothpick comes out clean
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