Five Flavor Pound Cake: A Flavorful Twist on a Classic Favorite

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to prevent the cake from sticking.
Cream the Butter and Sugar:

In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 4-5 minutes). This will help give the cake its tender texture.
Add the Eggs:

Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Mix Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined.
Add the Five Flavors:

Stir in the vanilla, almond, coconut, lemon, and orange extracts, along with the lemon zest (if using). Mix until the batter is smooth and well-flavored.
Bake the Cake:

Pour the batter into the prepared bundt pan and spread it evenly. Bake for about 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time, as ovens vary.
Cool the Cake:

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. If desired, dust the cooled cake with powdered sugar for a touch of elegance.
Serving and Storage Tips: