/SHOWS/THE-CHEW/RECIPES/GRANNYS-FIVE-FLAVOR-POUND-CAKE-CARLA-HALL

/shows/the-chew/recipes/grannys-five-flavor-pound-cake-carla-hall image

Provided by @MakeItYours

Number Of Ingredients 16

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

Steps:

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. Tip: the cake will keep in an airtight container for up to a week.