Ingredients:
For the Cake:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1/2 cup shortening
3 cups granulated sugar
5 large eggs, room temperature
1 cup whole milk, room temperature
1 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
1 tsp butter flavoring
1 tsp coconut extract
For the Glaze:
1/2 cup powdered sugar
1 tbsp milk
1/4 tsp vanilla extract
1/4 tsp lemon extract
1/4 tsp almond extract
1/4 tsp butter flavoring
1/4 tsp coconut extract
Directions:
Prepare the Oven and Pan: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, tapping out any excess flour.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter, Shortening, and Sugar: In a large mixing bowl, beat the softened butter, shortening, and sugar on medium speed until light and fluffy, about 3-5 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Alternate Adding Dry Ingredients and Milk: With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture.
Add Extracts: Stir in the vanilla, lemon, almond, butter, and coconut extracts until evenly combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: In a small bowl, mix the powdered sugar, milk, and all extracts until smooth.
Cool and Glaze: Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely. Drizzle the glaze over the cooled cake.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: Approximately 12
Enjoy!! 👩🏾🍳
