Sun Drop Pound Cake Recipe
Sun Drop Pound Cake Recipe combines butter, shortening, sugar, eggs, flour, and citrus-flavored Sun Drop soda for a moist, flavorful dessert. The batter is creamed and baked in a Bundt pan until golden and cooked through. A sweet glaze made from powdered sugar, melted butter, margarine, and Sun Drop soda is drizzled on top after cooling. This Southern-inspired cake is rich, tender, and perfect for gatherings or everyday treats.
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
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.