What You Need to Make This Recipe
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
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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.
