Carla Hall's Five-Flavor Pound Cake

"Best. Cake. Ever." This pound cake packs a punch of five delicious flavors that will leave your tastebuds wanting more!
Carla Hall's Five-Flavor Pound Cake
Carla Hall's Five-Flavor Pound Cake

PREP TIME

20

minutes

TOTAL TIME

95

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

95

minutes

SERVINGS

12

servings

Ingredients

  • 3

    cups all purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 8

    tablespoons unsalted butter, cut into pieces at room temperature

  • 2 1/2

    cups sugar

  • 6

    large eggs at room temperature

  • 1

    cup sour cream at room temperature

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon rum extract

  • 1

    teaspoon coconut extract

  • 1

    teaspoon lemon extract

  • 1

    teaspoon almond extract

Directions

Preheat oven to 350°F. Spray a 10-cup Bundt or tube pan with nonstick baking spray. Sift the flour into a large bowl, then measure 3 cups sifted flour back into the sifter. Return any remaining flour to your flour container. Add the baking soda and salt to the sifter and sift to clean bowl. In bowl of an electric mixer fitted with the paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of bowl. With mixer on medium, add the eggs one at a time, completely incorporating each egg before adding the next. Stop and scrape down the bowl. With mixer on low, add the flour in thirds, alternating with the sour cream and beginning and ending with the flour. Continue beating for 2 minutes on medium speed, stopping to scrape the sides and bottom of the bowl occasionally. Add the extracts one at a time, completely incorporating each before adding the next. Continue beating until the batter is shiny, about 4 minutes. Pour the batter into the cake pan. Bake until the cake is golden and a toothpick inserted in center comes out clean … about 65 minutes. It will smell really, really good. Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely. Serves 12.

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