Flavor Pound Cake

 

 

Ingredients

For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup whole milk

7 Extracts (1 teaspoon each):

Vanilla extract
Almond extract
Lemon extract
Coconut extract
Butter extract
Rum extract
Orange extract

For the White Glaze:

1 ½ cups powdered sugar
3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
½ teaspoon almond extract

 

Instructions

1. Prepare the Cake Batter:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, beat the butter and cream cheese together until smooth.

Add the sugar and beat until light and fluffy (about 3-4 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in all seven extracts.

In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the batter, alternating with the milk, mixing until just combined.

2. Bake the Cake:

Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

3. Make the White Glaze:

In a bowl, whisk together powdered sugar, milk, vanilla, and almond extracts until smooth.

Drizzle over the cooled cake.

Serving Suggestions:

Garnish with toasted coconut or chopped pecans for extra texture.
Serve with fresh berries for a refreshing contrast.
Enjoy with a cup of coffee or tea! ☕