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This pound cake packs a punch of five delicious flavors that will leave your tastebuds wanting more!

Enjoy the recipe clip below.



  • 3 cups all-purpose flour (plus more for pan)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter (cut into tablespoons, at room temperature, plus more for greasing pan)
  • 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


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (plus the zest of half a lemon)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • Preheat oven to 325ºF.  Grease a 10-cup Bundt or tube pan with butter and flour.
  • Sift 3 cups of flour into a large bowl and add the baking soda and salt to the flour.
  • 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 bundt or tube pan. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 1 hour. 
  • Let the cake cool in the pan on a wire rack for 10 minutes, then unmold onto the rack.  Let the cake cool completely. 
  • For the Lemon Glaze: whisk together powdered sugar, lemon juice, zest, vanilla extract and salt in a medium bowl. Pour glaze over the top of the cooled cake. Slice and serve.
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