7-Flavor Pound Cake

 

Ingredients

For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup whole milk

7 Extracts (1 teaspoon each):

Vanilla extract

Almond extract

Lemon extract

Coconut extract

Butter extract

Rum extract

Orange extract

For the White Glaze:

1 ½ cups powdered sugar

3 tablespoons milk or heavy cream

½ teaspoon vanilla extract

½ teaspoon almond extract

Instructions

1. Prepare the Cake Batter:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.

In a large bowl, beat the butter and cream cheese together until smooth.

Add the sugar and beat until light and fluffy (about 3-4 minutes).

Add eggs one at a time, mixing well after each addition.

Stir in all seven extracts.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the batter, alternating with the milk, mixing until just combined.

2. Bake the Cake:

Pour the batter into the prepared Bundt pan and smooth the top.

Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

3. Make the White Glaze:

In a bowl, whisk together powdered sugar, milk, vanilla, and almond extracts until smooth.

Drizzle over the cooled cake.

Serving Suggestions:

Garnish with toasted coconut or chopped pecans for extra texture.

Serve with fresh berries for a refreshing contrast. 🍓🍊

Enjoy with a cup of coffee or tea! ☕