Ingredients:
For the cake:
3 cups all-purpose flour 
½ tsp baking powder 
½ tsp salt 
1 cup unsalted butter, softened 
½ cup shortening
3 cups granulated sugar 
5 large eggs 
1 cup whole milk 
1 tsp vanilla extract 
1 tsp lemon extract 
1 tsp almond extract 
1 tsp coconut extract 
1 tsp rum extract 
For the glaze:
1 cup powdered sugar
2-3 tbsp milk
½ tsp vanilla extract
½ tsp lemon extract
Instructions:
Preheat the Oven:Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan. 
Mix the Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:In a large mixing bowl, cream the softened butter, shortening, and sugar together until light and fluffy (about 3-5 minutes).
Add the Eggs:Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Incorporate the Extracts:Mix in the vanilla, lemon, almond, coconut, and rum extracts.
Alternate Dry and Wet Ingredients:Add the dry ingredients to the butter mixture in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Bake the Cake:Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. 
Prepare the Glaze:In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and lemon extract until smooth. Adjust the consistency with more milk if needed.
Glaze and Serve:Drizzle the glaze over the cooled pound cake. Slice and enjoy this moist, flavorful Southern classic! 
Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Cool Time: 1 hour | Total Time: ~2 hours 35 minutes
Servings: 12-16