Decadent Desserts

Five-Flavor Pound Cake

Makes 1 (10-inch) cake

Cooling the cake top side up preserves the crunchy crust that develops on top.

1 cup butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup whole buttermilk
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon coconut extract

1. Preheat oven to 325°. Spray a 10-inch tube pan with baking spray with flour.

2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In another large bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in zests and extracts. Spread batter into prepared pan.

4. Bake until a wooden pick inserted near center comes out clean, about 1 hour and 15 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely, top side up, on a wire rack. Store in an airtight container for up to 3 days.

Paula's Tip

If your tube pan has a removable bottom, wrap the bottom and 1 inch up the outside of your pan in foil to prevent any batter from leaking out into your oven during baking.

Paula's Tip

If you have a lot of peaches to peel, here’s an easy and fast