Sun Drop Pound Cake Recipe is a moist, citrus flavoured cake made with Sun Drop soda, butter, sugar, eggs, and extracts, offering a rich, tangy Southern style dessert.
This Sun Drop Pound Cake Recipe is incredibly delicious, full of Southern charm and nostalgic taste. I was watching a classic Southern cooking show where this Sun Drop Pound Cake Recipe was made and felt inspired to recreate it in my kitchen.
I will now show up and show step by step how this delightful cake comes together using simple ingredients and traditional methods.
About This Sun Drop Pound Cake Recipe
Sun Drop Pound Cake Recipe is known for its rich, moist texture and bold citrus flavor. The key ingredient, Sun Drop soda, gives the Sun Drop Pound Cake Recipe its signature taste and sets it apart from traditional pound cakes.
Blended with butter, shortening, sugar, eggs, and flavourful extracts, the cake comes out dense yet tender. Its speciality lies in the refreshing twist brought by the soda, making it a Southern favourite.
This Sun Drop Pound Cake Recipe brings together simple ingredients to create a sweet, vibrant dessert full of character and charm.
How To Prepare Sun Drop Pound Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Dessert / Cake
Cuisine: Southern American
Yield: 1 large Bundt cake (about 12 servings)
Equipment Needed
- Stand mixer or electric hand mixer
- Mixing bowls
- Bundt cake pan
- Spatula
- Cooling rack
- Whisk (for glaze)
Ingredients
For The Cake:
- ¾ cup Sun Drop soda
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For The Glaze:
- ¼ cup Sun Drop soda
- 2 cups powdered (confectioners’) sugar
- 2 tablespoons butter, melted
- 2 tablespoons margarine, melted
Instructions
1. Get The Oven Ready:
Start by preheating your oven to 325°F (163°C). Grab a Bundt pan and make sure to coat it well with butter or shortening, then dust it with flour. This helps the cake come out clean once it’s baked.
2. Cream The Fats And Sugar:
In a large mixing bowl, beat the butter, shortening, and sugar together until the mixture is light and fluffy. This takes about 5 minutes don’t rush it. A good mix here gives the cake its soft texture.
3. Add The Eggs:
Crack in the eggs one at a time, mixing well after each one. This makes sure everything blends together smoothly.
4. Mix In Flavorings And Dry Ingredients:
Pour in the vanilla and lemon extracts. Now, add the flour gradually, mixing slowly. Alternate between adding the flour and pouring in the ¾ cup of Sun Drop start and finish with flour. Stir just until the batter is smooth and creamy.
5. Time To Bake:
Pour the batter into your prepared pan and even out the top with a spatula. Bake for 1 hour and 15 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake rest in the pan for about 10–15 minutes, then gently turn it out onto a wire rack to finish cooling.
6. Make The Glaze:
While the cake is cooling, whisk together the powdered sugar, melted butter, melted margarine, and ¼ cup of Sun Drop until you’ve got a smooth glaze. Once the cake is completely cool, drizzle the glaze over the top. Let it set before slicing.
Note
Don’t over mix the batter once the flour is in, it keeps your cake tender and moist. Make sure Sun Drop is room temperature, or it can deflate the batter. I always bring it out early so it warms up naturally.
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 489 kcal |
| Fat | 21 g |
| Protein | 5 g |
| Carbohydrates | 73 g |
Helpful Tips Sun Drop Pound Cake Recipe
➣ Ensure all ingredients, especially eggs, butter, and SunDrop soda, are at room temperature to help the batter mix evenly and produce a tender crumb.
➣ Cream the butter, shortening, and sugar thoroughly until light and fluffy to incorporate enough air for a proper rise.
➣ Use a well-greased and floured bundt pan to prevent sticking and preserve the cake’s shape.
➣ Alternate adding flour and soda in small batches to prevent the batter from curdling and to maintain a smooth texture.
➣ Let the cake cool completely before glazing so the icing sets properly and doesn’t soak into the cake.
Serving Suggestions
1. Top each slice with fresh berries such as strawberries, raspberries, or blueberries and a light dusting of powdered sugar.
2. Add a dollop of whipped cream and a lemon zest garnish to enhance the citrus flavour.
3. Serve chilled slices as part of a summer dessert tray at gatherings or potlucks.
4. Pair the cake with a hot cup of coffee or sweet iced tea for an afternoon treat.
5. Layer slices into a trifle dish with pudding and fruit for a simple yet elegant dessert.
Best Variations
➢ Lemon glaze poured over the cooled cake enhances the citrus flavor and adds a smooth, sweet finish.
➢ Orange zest mixed into the batter brings a deeper citrus twist and pairs well with the Sun Drop soda.
➢ A cream cheese glaze drizzled on top gives a rich, tangy contrast to the sweet pound cake.
➢ Crushed pineapple folded into the batter creates a tropical touch and adds natural sweetness and moisture.
➢ Chopped pecans added to the batter provide a crunchy texture and nutty flavour that complements the soft cake.
Why Peoples Like Sun Drop Pound Cake Recipe?
People like Sun Drop Pound Cake Recipe because it offers a unique, bold citrus flavour that stands out from traditional pound cakes.
The soda adds extra moisture, creating a soft, dense texture that melts in the mouth. Its sweet, tangy taste brings a nostalgic, Southern charm that many enjoy.
The balance of buttery richness and bright lemony notes makes each bite satisfying. Simple ingredients come together to create a dessert that feels both comforting and exciting, making it a favourite in many homes.
Storage And Shelf Life
Store Sun Drop Pound Cake Recipe in an airtight container at room temperature for up to 4 days to maintain freshness and moisture.
For longer storage, wrap tightly in plastic wrap and aluminium foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Keep the glaze separate if freezing, and apply after thawing to preserve texture. Avoid refrigeration, as it can dry out the Sun Drop Pound Cake Recipe and alter its flavour.
Frequently Asked Questions
Can I Use A Different Soda Instead Of Sun Drop?
Yes, any citrus flavoured soda like Mountain Dew or Sprite can be used, but the flavour may slightly differ.
How Do I Know When The Cake Is Fully Baked?
Insert a toothpick into the center if it comes out clean or with a few moist crumbs, the cake is done.
Can I Make This Cake In A Regular Loaf Pan?
Yes, but divide the batter between two loaf pans and adjust baking time, checking for denseness around 60 minutes.
What Can I Use Instead Of Shortening?
You can substitute an equal amount of unsalted butter, though the texture may be a bit more dense.
Why Did My Cake Fall In The Center?
This can happen from over mixing the batter, opening the oven too early, or under baking.
Conclusion
I enjoyed making this easy and delicious Sun Drop Pound Cake Recipe and was happy with the sweet, citrusy flavor and moist texture.
It was a simple, successful recipe that brought a lot of joy. I hope you’ll feel inspired to try this Sun Drop Pound Cake Recipe too.
It’s easy to make, and I’m sure you’ll love it. Make it soon and let me know how delicious it turns out for you!
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Sun Drop Pound Cake Recipe
Equipment
- Stand mixer or electric hand mixer
- Mixing bowls
- Bundt cake pan
- Spatula
- Cooling rack
- Whisk (for glaze)
Ingredients
For The Cake:
- ¾ cup Sun Drop soda
- 1 cup unsalted butter softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
For The Glaze:
- ¼ cup Sun Drop soda
- 2 cups powdered confectioners’ sugar
- 2 tablespoons butter melted
Instructions
Get The Oven Ready:
- Start by preheating your oven to 325°F (163°C). Grab a Bundt pan and make sure to coat it well with butter or shortening, then dust it with flour. This helps the cake come out clean once it’s baked.
Cream The Fats And Sugar:
- In a large mixing bowl, beat the butter, shortening, and sugar together until the mixture is light and fluffy. This takes about 5 minutes don’t rush it. A good mix here gives the cake its soft texture.
Add The Eggs:
- Crack in the eggs one at a time, mixing well after each one. This makes sure everything blends together smoothly.
Mix In Flavorings And Dry Ingredients:
- Pour in the vanilla and lemon extracts. Now, add the flour gradually, mixing slowly. Alternate between adding the flour and pouring in the ¾ cup of Sun Drop start and finish with flour. Stir just until the batter is smooth and creamy.
Time To Bake:
- Pour the batter into your prepared pan and even out the top with a spatula. Bake for 1 hour and 15 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake rest in the pan for about 10–15 minutes, then gently turn it out onto a wire rack to finish cooling.
Make The Glaze:
- While the cake is cooling, whisk together the powdered sugar, melted butter, melted margarine, and ¼ cup of Sun Drop until you’ve got a smooth glaze. Once the cake is completely cool, drizzle the glaze over the top. Let it set before slicing.
Notes
Nutrition Facts
Calories: 489 kcal | Fat: 21 g | Protein: 5 g | Carbohydrates: 73 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”