This pound cake packs a punch of five delicious flavors that will leave your tastebuds wanting more!
GRANNY’S FIVE-FLAVOR POUND CAKE
Nonstick baking spray
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons unsalted butter (cut into tablespoons, at room temperature)
2 1/2 cups sugar
4 large eggs (at room temperature)
2 cups 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
Spray a 10-cup bundt or tube pan with nonstick cooking spray.
Sift the flour into a large bowl. Add the baking soda nad salt and stir to combine.
In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Stop and scrape down the sides and bottom of the bowl. With the 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 the mixer on low speed, add the flour in thirds, alternating with the sour cream, 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 the center comes out clean, about 1 hour, 20 minutes.
Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack. Let the cake cool completely.
Tip: the cake will keep in an airtight container for up to a week.