Hello my Friends, welcome to my Southern Kitchen!

Today I am making and sharing with all of y’all another Pound Cake recipe, Eight Flavor Pound Cake: Southern Classic Pound Cake with a blend of 8 different flavor extracts! Simple and easy, moist, tender, and this is a semi-homemade version so we are using a Cake Mix but this taste like you made it from scratch! Everyone will love and enjoy this and it is full of flavor.


Ellen’s Homemade Buttermilk recipe: [ Ссылка ]

Cake Recipe

1 (18.25 ounce) box yellow or butter golden cake mix
1 cup all-purpose flour, spooned and leveled
1 cup white sugar
1/4 teaspoon salt (if using unsalted butter)
1/2 cup (1 stick, 8 tablespoons) salted or unsalted butter, melted and cooled
4 extra-large or jumbo eggs, room temperature
1/2 cup half and half (half milk, half heavy cream), room temperature
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 teaspoon pure lemon extract
1 teaspoon pure orange extract
1 teaspoon pure butter extract
1 teaspoon pure coconut extract
1 teaspoon pure strawberry extract
1/2 or 1 teaspoon pure rum extract


Eight Flavor Simple Syrup

1 cup white sugar
1/2 cup water
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 teaspoon pure lemon extract
1 teaspoon pure orange extract
1 teaspoon pure butter extract
1 teaspoon pure coconut extract
1 teaspoon pure strawberry extract
1/2 or 1 teaspoon pure rum extract


Simple Glaze (optional)

1 cup powdered sugar, sifted or whisked
2 tablespoons half and half (half milk, half heavy cream), room temperature



Spray a 10-inch bundt cake pan with baking spray and flour (Baker’s Joy or PAM Baking) or grease the pan with butter and flour. Set aside.

In a medium bowl, add in the cake mix, sugar, flour, and salt (if using); whisk or sift together until well incorporated. Set aside.

In a large bowl with an electric hand mixer or stand mixer with paddle attachment, add in the melted butter, eggs, half and half, buttermilk, vanilla extract, lemon extract, almond extract, butter extract, coconut extract, orange extract, strawberry extract, and rum extract; mix on medium speed until well blended. Slowly add in the dry ingredients into the wet ingredients a little at a time until the mixture is well combined. Pour or spoon the cake batter into the prepared Bundt pan, shake and bang the pan to release the air bubbles. Place it in a cold oven. As soon you put it in the oven, turn it on to 350 degrees and when it preheats, bake it according on the back of the cake mix box (mine’s baked for 47 minutes). Remove from the oven and place it on a wire rack; poke holes on top of the cake and pour half of the eight flavor simple syrup on top while it’s hot. Let the pound cake rest in the pan for about 20 minutes then remove it from the pan and drizzle on the rest of the simple syrup and let it cool completely. Place the pound cake on a cake stand and drizzle on the simple glaze (if desired) and let it harden. Cut into desired slices, serve with vanilla ice cream (if desired) and enjoy!


For the Eight Flavor Simple Syrup:
In a medium saucepan or large pot over high heat, add in the sugar, water, vanilla extract, lemon extract, almond extract, butter extract, coconut extract, orange extract, strawberry extract, and rum extract; stir until well combined and bring to a boil. After it comes to a boil, let it cook until the sugar dissolves for about 2 to 3 minutes. Remove from the heat.


For the Simple Glaze:
In a medium bowl, add in the powdered sugar and half and half; whisk or stir until well combined (if it’s too thick, add more half and half; if too thin, add more powdered sugar)



Previous Video: Old Fashioned Coconut Cream Pie - [ Ссылка ]


Ellen’s Pound Cake Recipes playlist: [ Ссылка ]


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