We love how a simple soda like Sundrop transforms the classic pound cake into a zesty delight that’s perfect for any gathering. This recipe brings a citrusy fizz that keeps the cake moist and flavorful making it a fun twist on tradition we’ve eagerly adapted for our kitchen adventures.
Whether you’re a baking novice or pro you’ll find our Sundrop Pound Cake easy to whip up with ingredients you likely have on hand. It’s that irresistible blend of sweet and tangy that keeps us coming back for more.
Ingredients
In our Sundrop Pound Cake recipe, we select high-quality ingredients that blend the zesty citrus notes of Sundrop soda with classic pound cake elements for a moist tangy-sweet treat that delights the palate.
We organize the ingredients below in the order they are typically used, with prep specifics noted for accuracy and ease.
- Butter: 1 cup (2 sticks), softened to room temperature for creamy blending and optimal texture.
- Granulated sugar: 2 cups, to create a smooth base that enhances the cake’s tender crumb and subtle sweetness.
- Large eggs: 4, at room temperature to ensure even incorporation and a light, airy rise.
- Sundrop soda: 1 cup, flat and at room temperature for infusing zesty citrus flavor and extra moisture that makes our cake irresistibly fresh.
- All-purpose flour: 3 cups, sifted to avoid lumps and promote a fluffy consistency.
- Baking powder: 1 teaspoon, to help the cake rise perfectly and achieve that signature pound cake height.
- Salt: ½ teaspoon, for balancing flavors and highlighting the vibrant Sundrop undertones.
- Vanilla extract: 1 teaspoon, pure for adding warm depth that complements the soda’s tang without overpowering it.
Required Tools and Equipment
To bring our Sundrop Pound Cake to life after preparing the ingredients, we need a selection of essential tools and equipment. These items ensure precise measurements, even mixing, and perfect baking, helping us achieve that moist, tangy-sweet texture every time.
Here’s a detailed list of the key tools we recommend:
- Mixing Bowls: We use two large stainless-steel mixing bowls—one for dry ingredients and one for wet—to keep everything organized and prevent cross-contamination. This setup allows for smooth blending without mess.
- Electric Mixer or Hand Whisk: An electric stand mixer with a paddle attachment is ideal for creaming butter and sugar efficiently, but a sturdy hand whisk works for smaller batches if we’re aiming for a hands-on approach.
- Measuring Cups and Spoons: Accurate measurements are crucial for our Sundrop Pound Cake’s flavor balance. We opt for a set of standard dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon) made from metal for durability.
- Sifter: A fine-mesh sifter helps aerate the flour and baking powder, ensuring our cake rises evenly and avoids lumps for that light, fluffy crumb.
- Loaf Pan: A 9×5-inch non-stick loaf pan is our go-to for this recipe, as it promotes even baking and easy release of the cake once done.
- Oven Thermometer: To guarantee consistent results, we always use an oven thermometer to verify our oven reaches the exact temperature needed—typically 350°F for pound cakes.
- Spatula and Cooling Rack: A silicone spatula aids in scraping bowls clean and folding ingredients gently, while a wire cooling rack allows the cake to cool evenly, preserving its moisture and preventing sogginess.
For quick reference, here’s a table summarizing the must-have tools, their primary uses, and estimated costs based on standard kitchen equipment:
| Tool | Primary Use | Estimated Cost (USD) |
|---|---|---|
| Mixing Bowls (Set of 2) | Blending ingredients separately | $10–$20 |
| Electric Mixer | Creaming butter and sugar | $20–$50 (handheld) or $100+ (stand) |
| Measuring Cups and Spoons | Precise ingredient measurement | $5–$15 |
| Sifter | Aerating dry ingredients | $5–$10 |
| Loaf Pan | Baking the cake evenly | $10–$15 |
| Oven Thermometer | Ensuring accurate oven temperature | $5–$10 |
| Spatula and Cooling Rack | Folding batter and cooling cake | $5–$10 each |
With these tools in hand, we’re set to move seamlessly into the preparation and baking process for our irresistible Sundrop Pound Cake.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through the straightforward steps to create our moist, tangy-sweet Sundrop Pound Cake.
Prepare the Batter
To start, we begin by creaming the softened butter and granulated sugar together. In a large mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar with an electric mixer on medium speed for about 3-5 minutes until the mixture turns light and fluffy achieving a creamy texture that promises a tender crumb.
Next, add the wet ingredients. Crack in 4 large eggs one at a time beating well after each addition to ensure even incorporation. Then, pour in 1 cup of flat Sundrop soda and 1 teaspoon of pure vanilla extract mixing on low speed until fully combined infusing the batter with a zesty citrus tang that elevates the classic flavor.
Finally, incorporate the dry ingredients. In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients mixing just until blended resulting in a smooth batter that hints at the delightful moisture from the soda.
Bake the Cake
Preheat your oven to 350°F for even baking. Grease and flour a 9×5-inch non-stick loaf pan then pour the prepared batter into it smoothing the top with a spatula for an even rise.
Place the pan in the center of the preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean filling your kitchen with an irresistible aroma of sweet citrus and vanilla. Monitor the cake closely after 50 minutes to prevent over-browning and rotate the pan halfway through for uniform heat distribution.
Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes allowing the flavors to settle and the cake to firm up. Then, gently invert the cake onto the rack to cool completely for another 1-2 hours before slicing ensuring a perfect, moist texture that showcases the tangy sweetness of Sundrop.
For serving, slice the cooled cake into 12 even portions and enjoy it plain or with a dusting of powdered sugar delivering a burst of zesty flavor in every bite that makes our Sundrop Pound Cake a crowd-pleaser.
Make-Ahead Instructions
We understand that life gets busy, so preparing our Sundrop Pound Cake ahead of time ensures you can savor its moist, tangy-sweet flavor without last-minute hassle. Follow these straightforward steps to make and store the cake while preserving its zesty citrus notes and tender crumb.
Preparing the Cake in Advance
To get a head start, we recommend baking the cake up to a day before your gathering. Once the cake has cooled completely on the wire rack as outlined in our baking steps, wrap it tightly in plastic wrap or aluminum foil. This simple step locks in moisture and prevents the cake from drying out, keeping that refreshing Sundrop soda essence intact for a burst of flavor when you serve it.
Storage Guidelines
Proper storage is key to maintaining the cake’s texture and taste. Use the table below to reference optimal storage methods, durations, and tips based on our tested recommendations.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Room Temperature | Up to 2 days | Store in a cool, dry place away from direct sunlight; cover with a cake dome or inverted bowl to retain freshness and avoid staleness. |
| Refrigerator | Up to 5 days | Wrap the cake securely in plastic wrap then place in an airtight container; this slows moisture loss and keeps the tangy sweetness vibrant—refrigerate slices separately if needed. |
| Freezer | Up to 3 months | Double-wrap in plastic wrap followed by freezer-safe foil or a zip-top bag; freezing helps preserve the cake’s soft texture, but thaw overnight in the fridge to prevent sogginess and maintain the zesty flavor profile. |
Reheating and Serving Tips
When you’re ready to enjoy, thaw frozen cake in the refrigerator for several hours or overnight. For a quick warm-up, place slices in a preheated oven at 300°F for 10-15 minutes to gently revive the cake’s aroma and enhance its tangy-sweet appeal. We suggest serving it at room temperature for the best taste, perhaps dusted with powdered sugar, to highlight the Sundrop infusion that makes this pound cake a standout treat. Always check for freshness before serving to ensure optimal quality.
Conclusion
We’ve truly enjoyed sharing our take on the Sundrop Pound Cake
It’s a fresh spin that brings joy to any baking session
Try it once and you’ll see why it’s become a favorite in our kitchen
Here’s to creating memorable moments with every slice
Frequently Asked Questions
What is Sundrop Pound Cake?
Sundrop Pound Cake is a creative twist on the classic pound cake recipe, using Sundrop soda to add zesty flavor and extra moisture. This easy-to-make dessert combines sweet and tangy notes, making it perfect for gatherings and suitable for novice or experienced bakers. It’s a fun, flavorful treat that encourages repeat baking.
What ingredients are needed for Sundrop Pound Cake?
You’ll need softened butter, granulated sugar, large eggs, flat Sundrop soda, sifted all-purpose flour, baking powder, salt, and pure vanilla extract. These high-quality ingredients ensure a moist, tangy-sweet texture. Measure them precisely for the best results, as they blend to create a delightful flavor profile in this simple recipe.
What tools are required to make Sundrop Pound Cake?
Essential tools include mixing bowls for ingredients, an electric mixer or hand whisk, measuring cups and spoons, a sifter, a non-stick loaf pan, an oven thermometer, a spatula, and a cooling rack. A table in the article summarizes these with uses and costs, helping you prepare efficiently for baking this tasty cake.
How do I make Sundrop Pound Cake?
Start by creaming butter and sugar, then add eggs, flat Sundrop soda, and vanilla. Mix in dry ingredients like flour, baking powder, and salt to form batter. Bake in a preheated oven at 350°F for 60-70 minutes, checking for doneness. Cool in the pan before transferring to a rack. Slice into 12 portions for serving.
Can I make Sundrop Pound Cake ahead of time?
Yes, bake it a day in advance for convenience. This allows flavors to develop. Follow the article’s storage tips: keep at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw and reheat gently to maintain moisture and tangy taste.
How should I store Sundrop Pound Cake?
Store at room temperature in an airtight container for up to 2 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Use plastic wrap or foil to prevent drying. Reheat in the oven at 300°F for a few minutes to restore aroma and enjoy the zesty Sundrop flavor.
What are some serving suggestions for Sundrop Pound Cake?
Serve slices plain, dusted with powdered sugar, or topped with whipped cream and fresh fruit for added zest. It’s ideal for parties, paired with coffee or tea. The cake’s tangy-sweet profile makes it a crowd-pleaser, and you can experiment with glazes or ice cream to enhance the Sundrop infusion. Slice into 12 portions for easy sharing.