Classic Triple-Flavor Pound Cake

This Classic Triple-Flavor Pound Cake is the perfect dessert for any occasion. It combines the rich, buttery texture of a traditional pound cake with three delicious extracts: vanilla, lemon, and almond. The result is a perfectly moist, flavorful cake that will satisfy every sweet tooth. Whether served at a family gathering or enjoyed with a cup of tea, this cake will surely be a crowd favorite.

Why You’ll Love This Recipe

There’s something special about a classic pound cake, and this triple-flavor version takes it to the next level. The combination of butter and vegetable shortening creates a tender crumb, while the three extracts give the cake a delightful depth of flavor. With its golden-brown exterior and soft, fluffy interior, this cake is perfect for any occasion. It’s easy to make, can be enjoyed on its own or dressed up with a dusting of powdered sugar, and is guaranteed to please everyone at the table.

Ingredients

• 1 cup unsalted butter, softened

• 1/2 cup vegetable shortening

• 3 cups granulated sugar

• 5 large eggs

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup whole milk

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 1 teaspoon almond extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.

2. Cream Butter, Shortening, and Sugar: In a large mixing bowl, beat the butter and shortening together until creamy. Gradually add sugar and continue to beat until light and fluffy, about 4–5 minutes.

3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.

4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

5. Combine Wet and Dry: Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour. Mix just until incorporated.

6. Add Flavorings: Stir in the vanilla extract, lemon extract, and almond extract until evenly distributed.

7. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Slice and serve plain or with a dusting of powdered sugar.

Servings and Timing

• Servings: 12 servings

• Prep Time: 20 minutes

• Cooking Time: 75 minutes

• Total Time: 95 minutes

Storage/Reheating

This cake stores well at room temperature for up to 3 days. Keep it covered with plastic wrap or in an airtight container to maintain freshness. If you need to store it for a longer period, you can freeze it for up to 3 months. Simply wrap the cooled cake tightly in plastic wrap and then in aluminum foil. To reheat, let the cake thaw at room temperature and warm it gently in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe to adjust for the salt in the butter.

2. Can I use a different type of extract?

Yes, you can experiment with different extracts such as orange, coconut, or hazelnut to give your cake a unique flavor.

3. Can I make this recipe in a different size pan?

If you use a different size pan, adjust the baking time accordingly. A smaller pan may bake faster, while a larger pan may require more time.

4. Can I substitute the vegetable shortening with more butter?

Yes, you can substitute vegetable shortening with an equal amount of butter, though the texture may be slightly different. The cake may be a bit more dense without the shortening.

5. What can I serve with this cake?

This cake is delicious on its own but pairs beautifully with whipped cream, fresh fruit, or a drizzle of chocolate or caramel sauce.

6. How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

7. Can I add more flavorings to the cake?

Feel free to experiment with additional flavorings, but be mindful not to overpower the cake. A little goes a long way when it comes to extracts.

8. Can I make this recipe gluten-free?

Yes, you can use a 1:1 gluten-free all-purpose flour blend to make the cake gluten-free.

9. How can I make this cake more moist?

The cake is already quite moist, but adding a tablespoon of sour cream or yogurt to the batter can make it even more tender.

10. Can I make this recipe ahead of time?

Yes, you can prepare the cake a day or two ahead of time and store it at room temperature. Just be sure to cover it tightly to keep it fresh.

Conclusion

The Classic Triple-Flavor Pound Cake is a timeless dessert that’s perfect for any occasion. With its rich, buttery texture and delightful hints of vanilla, lemon, and almond, this cake is sure to become a favorite in your baking repertoire. Whether you’re serving it for a special event or enjoying it with a cup of coffee, this cake will impress with its delicious flavor and simplicity.