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Buttermilk 5 Flavor Pound Cake

A moist and flavorful Southern classic pound cake made with buttermilk and a delightful blend of vanilla, almond, lemon, and orange extracts.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups sugar
  • 4 large eggs Add one at a time, mixing well.
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon lemon extract
  • 1 teaspoon orange extract
For the glaze
  • 1 cup cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk To reach perfect drizzle consistency.

Method
 

Preparation
  1. Gather your ingredients and preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
Making the Batter
  1. In a separate bowl, cream the softened butter and sugar together until fluffy and light.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the buttermilk, vanilla, almond, lemon, and orange extracts.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool a bit before flipping it onto a plate.
Making the Glaze
  1. Beat the softened cream cheese until silky, then blend in the powdered sugar and milk until the desired consistency is reached.
  2. Drizzle the glaze over the cooled cake.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. Can be refrigerated and warmed slightly before serving.