Rose Heichelbech
Last Modified: June 5, 2025
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5-Flavor Pound Cake
Photo: 12 Tomatoes Creative Team
This 5-Flavor Pound Cake is an old fashioned recipe, one that is unusual in its taste. The key to making this moist cake is 5 different flavor extracts. You might not already have all of them on hand, but one taste and you’ll soon discover (like generations before did) that it’s well worth having them on hand for this cake alone. This is a cake for any time you need a wow factor dessert without spending a lot of time on it.
5-Flavor Pound Cake
Photo: 12 Tomatoes Creative Team
Like most pound cakes this one is loaded with butter and oil and eggs and sugar. If you’re on a diet a pound cake isn’t probably in the cards. But, this is what has always made this type of cake so delectably decadent. It’s one of the reasons it’s been such a classic for so long. But, pound cake really had a golden moment in the 1950s and 1960s when it was served at many a dinner party as the grande finale to the endless rounds of food.
The Method & Ingredients
When you mix all the extracts into the milk something really interesting happens. You get a preview of the flavor to come. The concentrated smell of the essences mixes with the creamy scent of the milk. To my nose it smells a bit like butterscotch mixed with a little lemon- which is a truly heavenly scent.
5-Flavor Pound Cake
Photo: 12 Tomatoes Creative Team
The cake ends up with a very slight almost pineapple -y buttery flavor that’s hard to describe. But, it’s love at first bite!
I found that using a measuring shot glass was easier for this recipe than using a measuring spoon for all the extracts. If you don’t have one yet I highly recommend it for recipes like this one!
In addition to heaps of butter, this recipe also calls for some vegetable or coconut oil to ensure that it’s tender and moist. Coconut oil works well in this recipe since coconut is one of the extracts in the mix.
5-Flavor Pound Cake
Photo: 12 Tomatoes Creative Team
There’s no lemon zest or coconut in the recipe as written below, but you can easily add some if you like. It’s all about personal preference. And, since most folks enjoy the smooth texture of pound cake you don’t always want to change that with additions. It’s up to you.
The Pans
You can make this in a big bundt pan or ring pan for a more formal look. Or you can make this cake in 2 8” loaf pans for an easier-to-manage cake experience. I went with loaf pans this time since I like the shape. Plus, when you line grease and line loaf pans it’s typically easier to get them to release when it’s time to ice the cake. The instructions below give the different bake times for the different pan sizes.
5-Flavor Pound Cake
Photo: 12 Tomatoes Creative Team
The Icing
For this recipe we’re using a simple icing that relies on powdered sugar. But, this glaze uses all of those 5 extracts again so you really get big flavor in each and every bite.
5-Flavor Pound Cake
Photo: 12 Tomatoes Creative Team
This 5-Flavor Pound Cake is rich with flavor and from all the butter! But, you won’t find this combo in any other dessert which to me makes this one really special.
5-Flavor Pound Cake
Photo: 12 Tomatoes Creative Team
