Easiest Way to Prepare To Try At Home 7 Flavor Pound Cake

Easiest Way to Prepare To Try At Home 7 Flavor Pound Cake Delicious, fresh and tasty.

7 Flavor Pound Cake. Pour batter into prepared Bundt pan. A. we spend with my best friend's, Julie, family. After going to many stores I finally found Apricot Brandy at the BevMo!

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I prefer using vanilla, butter, rum, lemon and coconut extracts!

In a small bowl, combine flour and baking powder.

You can have 7 Flavor Pound Cake using 27 ingredients and 2 steps. Here is how you achieve that.

Ingredients of 7 Flavor Pound Cake

1. It’s 1 of CAKE.

2. Prepare 3 cup of sugar.

3. It’s 1 cup of margarine or Butter.

4. You need 1/4 cup of shortening.

5. Prepare 5 of eggs.

6. You need 3 cup of all-purpose flour.

7. Prepare pinch of salt.

8. It’s 1 tsp of baking powder.

9. Prepare 1 tsp of baking soda.

10. It’s 1 cup of milk.

11. It’s 1 tsp of vanilla extract.

12. You need 1 tsp of lemon extract.

13. You need 1 tsp of rum extract.

14. Prepare 1 tsp of coconut extract.

15. You need 1 tsp of almond extract.

16. Prepare 1 tsp of pineapple extract.

17. Prepare 1 tsp of butter extract.

18. Prepare 1 of GLAZE.

19. Prepare 1 cup of sugar.

20. It’s 1/2 cup of water.

21. It’s 1 tsp of vanilla extract.

22. You need 1 tsp of lemon extract.

23. Prepare 1 tsp of rum extract.

24. Prepare 1 tsp of coconut extract.

25. You need 1 tsp of almond extract.

26. Prepare 1 tsp of pineapple extract.

27. You need 1 tsp of butter extract.

I did add a pinch of salt to the flour mixture.

The BEST Pound Cake Ive ever had.

The Flavors are soooo perfect together.

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7 Flavor Pound Cake step by step

1. Cream sugar, margarine and shortening until light and fluffy. Add eggs one at a time, beating well after each addition, set aside. Sift flour, salt, baking soda, and baking powder. Add flour mixture alternately with milk and flavorings to sugar mixture. Pour into greased and floured tube or Bundt pan. Bake at 350°F for one hour. Leave cake in pan to cool..

2. To prepare glaze: heat sugar and water using low heat until sugar is dissolved; add Flavorings. While cake is cooling, drizzle glaze over cake. When completely cool, remove from pan and let stand glazed side up so that the glaze penetrates. (NOTE: The glaze provides a very potent addition to an already flavorful cake. You may wish to cut down the amount of flavor used in the glaze.).

It's a "naturally flavored lemon lime" cake, with what appears to be some kind of lemony icing drizzle.

Now that I've retired from teaching, I have more time to bake.

This buttermilk pound cake is the one I make most often.

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I just tried this cake for the first time at funeral in Chicago.