A classic, dense pound cake with a complex flavor profile from a blend of vanilla, lemon, rum, and coconut extracts. This recipe is finished with a simple almond glaze.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 1 cup | Butter, softened |
| 1/2 cup | Shortening |
| 3 cups | Sugar |
| 5 | Eggs |
| 3 1/4 cups | Sifted Cake Flour |
| 1/2 teaspoon | Baking Powder |
| 1/2 teaspoon | Salt |
| 1 cup | Milk |
| 1 teaspoon | Vanilla Extract |
| 1 teaspoon | Lemon Extract |
| 1 teaspoon | Rum Extract |
| 1 teaspoon | Coconut Extract |
| For the Glaze: | |
| 1/2 cup | Sugar |
| 1/3 cup | Water |
| 1/2 teaspoon | Almond Extract |
Instructions
For the Cake:
- Preheat your oven to 325°F. Generously grease and flour a 10-inch tube pan.
- In a large bowl, cream the softened butter and shortening together. Gradually add the sugar and beat with an electric mixer at medium speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the sifted cake flour, baking powder, and salt.
- On low speed, add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in all four flavorings (vanilla, lemon, rum, coconut).
- Pour the batter into the prepared tube pan.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before making the glaze.
For the Glaze:
- In a small saucepan, combine the 1/2 cup of sugar and 1/3 cup of water. Bring the mixture to a boil.
- Remove from the heat and stir in the almond extract.
- Drizzle the hot glaze over the warm cake (while it is still in the pan). Let the cake cool completely before removing.
Note
While the recipe card is titled “Sour Cream Pound Cake,” the ingredients list milk instead of sour cream. This recipe creates a classic, rich pound cake.
