Southern Seven Flavor Pound Cake Recipe And Southern Seven Flavor Cream Cheese Pound Cake / 2 Recipes
This season, bake these cakes and win hearts all over.
Ingredients
| Southern seven flavor pound cake | ||
| Unsalted butter | 18 Tablespoon (room temperature) | |
| Granulated white sugar | 3 Cup (48 tbs) | |
| Eggs | 6 (room temperature) | |
| Sour cream | 3/4 Cup (12 tbs) (room temperature) | |
| Pure vanilla extract | 1 Teaspoon | |
| Butter rum | 1 Teaspoon | |
| Orange extract | 1 Teaspoon | |
| Lemon extract | 1 Teaspoon | |
| Coconut extract | 1 Teaspoon | |
| Butter extract | 1 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Peach brandy | 1/2 Cup (8 tbs) | |
| All purpose flour | 3 Cup (48 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Southern seven flavor cream cheese pound cake | ||
| Unsalted butter | 26 Tablespoon (room temperature) | |
| Cream cheese | 8 Ounce (room temperature) | |
| Granulated white sugar | 3 Cup (48 tbs) | |
| Eggs | 7 (room temperature) | |
| Pure vanilla extract | 1 Teaspoon | |
| Butter rum flavoring | 1 Teaspoon | |
| Pineapple extract | 1 Teaspoon | |
| Peach flavoring | 1 Teaspoon | |
| Coconut extract | 1 Teaspoon | |
| Maple extract | 1 Teaspoon | |
| Butter extract | 1 Teaspoon | |
| Low fat buttermilk | 1/4 Cup (4 tbs) | |
| All purpose flour | 3 Cup (48 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Glaze: | ||
| Powdered sugar | 1 3/4 Cup (28 tbs) | |
| Milk | 3 Tablespoon | |
| Flavor | 1/4 Teaspoon (Each Flavor OR Your choice of either of the flavors) |
Directions
Southern Seven Flavor Pound Cake:
MAKING:
1. Preheat oven to 325 degrees
2. Sift the flour, baking powder and salt into a medium bowl and set aside. Butter and flour the inside of the entire cake pan including the tube. Tap out the excess flour, set aside.
3. In a large bowl, use a hand mixer to mix the butter and sugar until light and fluffy, about 2 to 3 minutes. Scrape your bowl down with a spatula.
4. Add the eggs one at a time while mixing. Add and mix in the extracts and sour cream. Next, alternately mix in the flour and brandy, starting and ending with flour, scrape the bowl down so all of the batter is well blended.
5. Pour the batter into the cake pan and then give the pan a little shake to settle the batter. Bake at 325 degrees for 1 hour and 15-20 minutes (check it at the 1 hour and 15 minute mark) or until a skewer is inserted and comes out clean.
6. Once done, allow the cake to cool in the pan for 5 to 10 minutes and then invert it onto a cooling rack. Let the cake cool completely.
Southern Seven Flavor Cream Cheese Pound Cake:
MAKING:
1.Preheat oven to 325 degrees
2. Sift the flour, baking soda and salt into a medium bowl and set aside. Butter and flour the inside of the entire cake pan including the tube. Tap out the excess flour, set aside.
3. In a large bowl using a hand mixer, mix the cream cheese and butter together until creamy and well combined, about a minute or so.
4. Add the sugar and continue to mix until the mixture is light and fluffy, about 2 to 3 minutes. Scrape your bowl down with a spatula.
4. Add the eggs one at a time while mixing. Add in all of the extracts.
5. Next, mix in the flour mixture 1 cup at a time and remember to stop once or twice and scrape the bowl down so that all of the batter is well blended.
6. Finally, add the buttermilk and mix until just combined.
7. Pour the batter into the cake pan and then give the pan a little shake to settle the batter.
8. Bake at 325 degrees for 1 hour and 15-20 minutes (check it at the 1 hour and 15 minute mark) or until a skewer is inserted and comes out clean.
9. Once done, allow the cake to cool in the pan for 5 to 10 minutes and then invert it onto a cooling rack. Let the cake cool completely.
Making The Glaze:
1. Making the Glaze: Combine all of the ingredients in a medium bowl and whisk until smooth. Pour the glaze over the cake.
Recipe Summary
