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Five Flavor Pound Cake Recipe

Chef Lori Parrett of Cake Walk Chicago offers this delicious five flavor pound cake made with Safest Choice™ eggs! The tantalizing flavor combination of vanilla, lemon, almond, rum, and butter is a unique variation of a classic dessert.

Servings: 12

Active time: 20 minutes

Total time:


  • 3 c cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 1/2 Tbsp cultured buttermilk powder
  • 1 c water
  • 2 tsp vanilla extract
  • 1/2 tsp lemon emulsion
  • 1/2 tsp butter emulsion
  • 1/2 tsp almond emulsion
  • 1/2 tsp rum emulsion
  • 1 c butter
  • 2 c sugar
  • 4 Davidson's Safest Choice® pasteurized egg(s)


  1. Line tube pan with parchment paper then spray with non-stick spray or brush with pan grease.
  2. Sift flour, baking powder, baking soda, salt, and buttermilk powder, set aside. Mix water, and flavors.
  3. Cream butter and sugar together until light in color and fluffy, add eggs one at a time until well mixed. Alternate adding flour mixture and liquid mixture to sugar/egg blend mixing well each time.
  4. Pour batter into pan. Put into a COLD oven, bake at 300° F for 2 hours.

Nutrition Facts

Serving Size (1/12 of cake)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 430
Calories from Fat 150
Total Fat 17g (26% DV)
Saturated Fat 10g (50% DV)
Trans Fat 1g
Cholesterol 105mg (35% DV)
Sodium 410mg (17% DV)
61g (20% DV)
Dietary Fiber 1g (4% DV)
Sugars 34g
Protein 6g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.