7-Flavor Pound Cake
7-Flavor Pound Cake
Ingredients
1 ½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk (or buttermilk for richness)
1 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
1 tsp coconut extract
1 tsp butter extract
1 tsp orange extract
1 tsp pineapple extract
Ingredients (Glaze):
2 cups powdered sugar
2–3 Tbsp milk (or heavy cream)
1 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
1 tsp coconut extract
1 tsp butter extract
1–2 drops yellow or ivory food coloring (optional, for color like in your picture)
Directions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy (about 5 minutes).
- Add eggs: Beat in eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate mixing: Add flour to the butter mixture alternately with milk, beginning and ending with flour. Mix just until smooth.
- Flavor: Stir in all extracts for that signature 7-flavor blend.
- Bake: Pour batter into prepared pan and bake 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cake rest in the pan 15 minutes before turning onto a wire rack to cool completely.
- Glaze:
- Whisk together powdered sugar, milk, and extracts until smooth and pourable.
- Adjust thickness with more milk or sugar if needed.
- Drizzle generously over cooled cake.
- (Optional) Pipe swirls of buttercream or cream cheese frosting on top and sprinkle with shredded coconut or white sprinkles like in the picture.
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
