This post may contain affiliate links. Please see our disclosure policy.
Moist bakery-style 7 Flavor Pound Cake is rich, buttery, and so delicious it’ll become your new favorite pound cake!
For more pound cake recipes, make my lemon cream cheese pound cake and 7up pound cake!
This 7 Flavor Pound Cake is the moment! It’s my classic pound cake with cream cheese, then enhanced with 7 different extracts to bring you the most delicious flavors all in one. This pound cake recipe is rich and buttery and stays moist for days! Then those extracts come in and steal the show adding layers of vanilla, citrus, and warmth to every bite.
The first time I served this cake, everyone LOVED it but couldn’t pinpoint the flavor and frankly, I loved all of the guessing – only to tell everyone it was all 7 flavors mixed together. It’s a conversation piece, truly.
With the addition of a little sour cream and half and half, the final texture of the cake literally melts in your mouth, making this such a delicious pound cake.
It’s simple to make and tastes even better the next morning with coffee. Serve with a little ice cream or some homemade whipped cream and it’s nothing short of the perfect dessert.
Table of contents
Why You’ll Love This 7 Flavor Pound Cake
- It’s unbelievably moist, tender, and velvety! That old-school melt in your mouth texture everyone dreams about.
- The seven extract blend gives it a deep, aromatic flavor that tastes like it came straight from a Southern bakery!
- It’s simple to make but feels fancy and nostalgic at the same time, a true show-stopping pound cake without any fuss.
- And best of all? One bite in and everyone will swear it came from grandma’s recipe box… even if it’s your first time making it
Ingredients Needed
- Cake Flour has a lower protein content, which keeps the crumb soft, tender, and velvety instead of dense or bready. It absorbs moisture beautifully, creating that plush, melt-in-your-mouth texture pound cake fans love.
- Salted Butter adds richness, structure, and that classic buttery flavor that balances all seven extracts. The salt in salted butter enhances every flavor note and rounds out the sweetness.
- Cream Cheese adds moisture, tang, and a slight acidity that tenderizes the crumb. It also helps the cake stay rich and velvety without feeling heavy.
- Large Eggs bind the batter, add lift, and create that signature pound cake structure.
- Nutmeg adds warmth and a subtle spice that enhances the citrus and almond extracts. It brings depth and “bakery magic” to the cake without overpowering the other flavors. I also use this in my burnt sugar pound cake for enhanced depth.
- Half and Half and Sour Cream – this duo gives you the perfect balance of fat and moisture, keeping the cake rich but not greasy. The sour cream’s acidity tenderizes the gluten, while the half-and-half adds creaminess and helps the batter flow beautifully.
- The Extract Blend (Vanilla, Butter Vanilla, Lemon, Orange, Almond, Coconut, Rum) – this seven extract blend creates the cake’s signature flavor profile! You’ve got warm vanilla extract, rich buttery notes from the butter vanilla emulsion, bright citrus from orange and lemon extract, mellow coconut flavors, and deep flavors from almond and rum extracts all working together.
Substitutions and Variations
- I prefer salted butter, but feel free to use unsalted butter if that’s what you have on hand!
- No half and half? Use 1/4 cup of whole milk and 1/4 cup of heavy cream!
- Cake flour isn’t mandatory but it does make for an incredibly tender crumb. In a pinch, you can use all purpose flour or make your own homemade cake flour using cornstarch.
- This recipe uses 7 different extracts – feel free switch up some of the extracts per your liking! Some people really like pineapple extract or creme bouquet (old school flavoring!).
- If you don’t have butter vanilla emulsion, use butter extract or additional vanilla extract instead.
How to Make 7 Flavor Pound Cake
Step 1: Preheat the oven to 325 degrees F. In a large bowl, combine cake flour, baking powder, nutmeg, and kosher salt. Whisk together and set aside.
Step 2: Add room temperature butter, cream cheese, vegetable oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 6-8 minutes, until light and fluffy. Scrape down the sides of the bowl and reduce the mixer speed to low speed. Begin adding eggs one at a time, scraping down the sides and bottom of the bowl, ensuring that everything is mixed together and smooth.
Step 3: In a separate bowl, combine half and half, sour cream, vanilla extract, vanilla butter emulsion, lemon extract, coconut extract, rum extract, orange extract, and almond extract. Gently mix together until smooth.
Step 4: Add half of the dry ingredients to the stand mixer bowl and mix together until smooth, about 20 seconds. Then add in the half and half/sour cream mixture and mix until combined. Add the remaining flour mixture and mix until smooth, about 20 seconds. Scrape down the sides of the bowl once more ensuring the cake batter is combined.
Step 5: Spray a 12 or 15-cup bundt pan or tube pan with nonstick baking spray (like baker’s joy), then pour batter into the prepared pan. Smooth into an even layer, then bake for for 1 hour and 15-25 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
Step 6: To make the butter vanilla glaze, combine melted butter and powdered sugar and whisk together until combined. Then pour in milk and vanilla extract and mix until smooth. Pour on top of the cake and serve.
Pro Baking Tips for the Best Pound Cake
- Cream the butter and cream cheese longer than you think. That 6–8 minute cream time is what gives you that plush, velvety crumb. You’re whipping air into the base of the batter, which creates that perfect pound cake lift without over-relying on leavening.
- Start with room-temperature ingredients. Your butter and cream cheese should be soft enough to press with your finger.
- Don’t skip the scrape downs. Flavor extracts are powerful, and you want them distributed evenly! Reach all the way to the bottom of the bowl to avoid streaks of unmixed batter.
- Let it cool fully before glazing. If the cake is too warm, the glaze will melt straight off instead of clinging in that glossy drizzle.
Recipe FAQs
Yes! The goal is a well-emulsified batter so just be sure that everything is incorporated and smooth.
Yes! This is crucial to getting the cake to rise as well as ensuring that the butter, cream cheese, and sugar all come together properly incorporating lots of air. If you don’t, it’ll be a poorly emulsified batter and the crumb will likely be gummy and/or dense.
Yes, you can split the batter among two 9×5 inch loaf pans.
Yes! If you’re missing one extract (or don’t like one of them), just use a little extra of the others. Some people don’t like rum or coconut extracts, so feel free to customize for your tastebuds.
More Pound Cake Recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
7 Flavor Pound Cake
Equipment
- 12 or 15-cup bundt pan
Ingredients
- 3 1/4 cups (406 g) Cake Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Nutmeg
- 1 tsp Kosher Salt
- 1 cup (227 g) Salted Butter, (room temperature)
- 8 oz (227 g) Cream Cheese, (room temperature)
- 2 tbsp (28 g) Vegetable Oil
- 3 cups (600 g) Granulated Sugar
- 6 large (300 g) Eggs, (room temperature)
- 1/2 cup (120 g) Half and Half, (room temperature)
- 2 tbsp (30 g) Sour Cream, (room temperature)
- 4 tsp Vanilla Extract
- 2 tsp Butter Vanilla Emulsion, (or butter extract)
- 1/2 tsp Lemon Extract
- 1/2 tsp Coconut Extract
- 1/2 tsp Rum Extract
- 1/4 tsp Orange Extract
- 1/4 tsp Almond Extract
Butter Vanilla Glaze
- 4 tbsp Salted Butter, (melted)
- 2 cups (240 g) Powdered Sugar
- 2-3 tbsp (2 tbsp) Whole Milk
- 1 1/2 tsp (1 tsp) Vanilla Extract
Instructions
- Preheat the oven to 325 degrees F. In a large bowl, combine cake flour, baking powder, nutmeg, and kosher salt. Whisk together and set aside. 3 1/4 cups Cake Flour 1/2 tsp Baking Powder 1/4 tsp Nutmeg 1 tsp Kosher Salt
- Add room temperature butter, cream cheese, vegetable oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 6-8 minutes, until light and fluffy. Scrape down the sides of the bowl and reduce the mixer speed to low speed. Begin adding eggs one at a time, scraping down the sides of the bowl, ensuring that everything is mixed together and smooth. 1 cup Salted Butter 8 oz Cream Cheese 2 tbsp Vegetable Oil 3 cups Granulated Sugar 6 large Eggs
- In a separate bowl, combine half and half, sour cream, vanilla extract, vanilla butter emulsion, lemon extract, coconut extract, rum extract, orange extract, and almond extract. Gently mix together until smooth. 1/2 cup Half and Half 2 tbsp Sour Cream 4 tsp Vanilla Extract 2 tsp Butter Vanilla Emulsion 1/2 tsp Lemon Extract 1/2 tsp Coconut Extract 1/2 tsp Rum Extract 1/4 tsp Orange Extract 1/4 tsp Almond Extract
- Add half of the dry ingredients to the stand mixer bowl and mix together until smooth, about 20 seconds. Then add in the half and half mixture and mix until combined. Add the remainder of the dry ingredients and mix until smooth, about 20 seconds. Scrape down the sides of the bowl once more ensuring the batter is combined.
- Spray a 12 or 15-cup bundt pan or tube pan with nonstick baking spray (like baker's joy), then pour the cake batter into the pan. Smooth into an even layer, then bake for for 1 hour and 15-25 minutes, until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- Combine melted butter and powdered sugar and whisk together until combined. Then pour in milk and vanilla extract and mix until smooth. Pour on top of the cake and serve.
Notes
- I prefer salted butter, but feel free to use unsalted butter if that’s what you have on hand!
- No half and half? Use 1/4 cup of whole milk and 1/4 cup of heavy cream!
- Cake flour isn’t mandatory but it does make for an incredibly tender crumb. In a pinch, you can use all purpose flour or make your own homemade cake flour using cornstarch.
- This recipe uses 7 different extracts – feel free switch up some of the extracts per your liking! Some people really like pineapple extract or creme bouquet (old school flavoring!).
- If you don’t have butter vanilla emulsion, use butter extract or additional vanilla extract instead.
- Cream the butter and cream cheese longer than you think. That 6–8 minute cream time is what gives you that plush, velvety crumb. You’re whipping air into the base of the batter, which creates that perfect pound cake lift without over-relying on leavening.
- Start with room-temperature ingredients. Your butter and cream cheese should be soft enough to press with your finger.
- Don’t skip the scrape downs. Flavor extracts are powerful, and you want them distributed evenly! Reach all the way to the bottom of the bowl to avoid streaks of unmixed batter.
- Let it cool fully before glazing. If the cake is too warm, the glaze will melt straight off instead of clinging in that glossy drizzle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved the flavors, the texture was almost velvety. Usually I would use simple syrup for sweetness or for dryness, did not need it. Just make sure you use the required size Bundt pan it may overflow. Since this require multiple flavors have your ingredients prepped weighted beforehand.
Thank you so much!