7 Flavor Pound Cake
Moist bakery-style 7 Flavor Pound Cake is rich, buttery, and so delicious it’ll become your new favorite 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
Calories: 567kcal, Carbohydrates: 77g, Protein: 7g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 374mg, Potassium: 99mg, Fiber: 1g, Sugar: 57g, Vitamin A: 825IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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