Sundrop Pound Cake is a timeless classic that brings a burst of sunshine to any dessert table. Known for its rich, buttery texture and subtle citrus notes, this cake has been a favorite in Southern kitchens for generations. Its simplicity and moist crumb make it perfect for both everyday treats and special occasions.
We love how this recipe combines traditional pound cake ingredients with the unique flavor of Sundrop soda, adding a light, refreshing twist. It’s easy to make and delivers a tender slice every time. Whether you’re baking for family or friends, this Sundrop Pound Cake will quickly become a go-to recipe in your collection.
Ingredients
To craft our Sundrop Pound Cake, gathering the right Ingredients ensures that perfect balance of rich, buttery texture and citrusy sweetness. Below we break down the wet and dry components to guide us through this delightful baking journey.
Wet Ingredients
Our choice of wet ingredients infuses the cake with moisture and flavor that sets it apart:
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup Sundrop soda, chilled – the key to that refreshing citrus twist
- 2 teaspoons pure vanilla extract
Dry Ingredients
The dry ingredients provide structure and a tender crumb essential for a classic pound cake:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted for lightness |
| Baking powder | 1 teaspoon | Ensures a slight lift |
| Salt | ½ teaspoon | Balances sweetness |
| Optional: Powdered sugar | For dusting | Adds a delicate finish |
By combining these wet and dry ingredients carefully we create the foundation for a Sundrop Pound Cake that’s irresistibly moist with a subtle citrus zing.
Equipment Needed
To achieve the perfect Sundrop Pound Cake, having the right equipment is essential. Each tool contributes to ensuring the cake’s rich texture and even baking. Here is the list of equipment we recommend:
- Mixing Bowls: Use at least two medium to large bowls—one for wet ingredients and one for dry ingredients. Glass or stainless steel work best for easy mixing and cleaning.
- Electric Mixer or Stand Mixer: A mixer with paddle attachment helps us cream the unsalted butter and sugar until light and fluffy, which is crucial for the cake’s texture.
- Measuring Cups and Spoons: Precise measurements of both wet and dry ingredients keep our cake consistent every time.
- Rubber or Silicone Spatula: Perfect for scraping down the batter from bowl sides without deflating the air we incorporate.
- Loaf Pan (9×5 inches): We prefer a non-stick or well-greased metal pan for even heat conduction and clean release.
- Cooling Rack: Allows the cake to cool evenly by circulating air around the loaf after baking.
- Sifter or Fine Mesh Strainer: Sifting the all-purpose flour, baking powder, and salt avoids lumps and ensures a light crumb.
- Zester or Grater (optional): If you want to enhance the citrus zing, a zest of fresh citrus complements the subtle flavor of Sundrop soda.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate wet and dry ingredients |
| Electric or Stand Mixer | Cream butter and sugar |
| Measuring Cups & Spoons | Accurate ingredient measurement |
| Rubber/Silicone Spatula | Fold and scrape batter without deflation |
| Loaf Pan (9×5 inches) | Even baking and shape |
| Cooling Rack | Even air circulation for cooling |
| Sifter or Fine Mesh Strainer | Remove lumps from dry ingredients |
| Zester or Grater (optional) | Add fresh citrus flavor |
“Using the right equipment helps us maintain the integrity of our Sundrop Pound Cake recipe and delivers consistent, delightful results every time.”
Let’s gather these tools before moving on to mixing the ingredients, so our baking process stays smooth and efficient.
Make-Ahead Tips
To enjoy our Sundrop Pound Cake at its freshest while saving time, follow these practical make-ahead tips. Proper preparation and storage will maintain the cake’s signature moist texture and vibrant citrus flavor.
Baking Ahead
- Bake the cake 1 to 2 days in advance to allow the flavors to meld beautifully.
- After baking, let the cake cool completely on a cooling rack to prevent condensation.
- Once cooled, wrap the cake tightly with plastic wrap to keep it moist and protect it from absorbing other odors.
Storage Methods
| Storage Method | Duration | Instructions | Notes |
|---|---|---|---|
| Room Temperature | Up to 2 days | Wrap in plastic wrap, keep in airtight container | Avoid direct sunlight or heat |
| Refrigerator | Up to 1 week | Double wrap in plastic wrap and foil | Bring to room temperature before serving |
| Freezer | Up to 3 months | Wrap tightly in plastic wrap and place in freezer bag | Thaw in refrigerator overnight for best results |
Serving After Storage
- For a freshly baked texture, warm slices in a microwave for 10 to 15 seconds or in a 300°F oven for 5 to 7 minutes.
- Optionally, dust the top with powdered sugar or add a light glaze to revive the cake’s appearance and flavor.
Pro Tip: When freezing, slice the cake beforehand and separate slices with parchment paper for easy defrosting of individual portions.
Following these Make-Ahead Tips ensures that our Sundrop Pound Cake stays just as delicious anytime we want to enjoy its buttery richness and subtle citrus zing.
Instructions
Follow these clear and precise steps to create the perfect Sundrop Pound Cake with its signature moist texture and refreshing citrus zest.
Preparing the Batter
- Preheat the oven to 350°F (175°C) to ensure it reaches the ideal temperature by the time the batter is ready.
- In a large mixing bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar using an electric mixer on medium speed. Continue until the mixture is light and fluffy, about 4-5 minutes.
- Add 4 large eggs one at a time, beating well after each addition. This step creates a tender crumb in the cake.
- Stir in 1 teaspoon vanilla extract for depth of flavor.
- Slowly pour in 1 cup chilled Sundrop soda while gently mixing on low speed. The soda adds moisture and that subtle citrus zing characteristic of our pound cake.
- In a separate bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. This will ensure an even distribution of leavening agents and prevent lumps.
- Gradually add the dry ingredients into the wet mixture in three additions, folding gently with a rubber spatula after each addition. Do not overmix to maintain the cake’s tender texture.
Baking the Cake
- Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray, and dust lightly with flour to prevent sticking.
- Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
- Place the pan in the preheated oven on the middle rack to ensure even heat circulation.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
| Temperature | Time | Test for Doneness |
|---|---|---|
| 350°F (175°C) | 60-70 minutes | Toothpick clean or moist crumbs |
- About halfway through baking, rotate the pan 180 degrees for even browning if your oven heats unevenly.
Cooling and Removing from Pan
- Remove the cake from the oven and place it on a cooling rack.
- Let the cake cool in the pan for 15 minutes to firm up and reduce the risk of breaking.
- Run a knife around the edges of the pan to loosen the pound cake gently.
- Carefully invert the loaf onto the cooling rack to cool completely, at least 1 hour, before slicing or serving.
- Cooling completely on a rack allows air to circulate evenly around the cake preserving its moist crumb and citrus aroma.
By following these steps with attention to detail, our Sundrop Pound Cake will turn out moist with a delicate citrus tang and a buttery, tender crumb every time.
Serving Suggestions
To truly enjoy our Sundrop Pound Cake, serving it correctly enhances its rich buttery texture and distinctive citrus flavor. Here are some expert suggestions to bring out the best in every slice:
- Serve Warm for Ultimate Softness
Warm the cake slices slightly in a microwave for 10 to 15 seconds or toast them lightly. This step restores the fresh-baked softness and releases the subtle aroma of Sundrop soda, creating a delightfully moist bite.
- Pair with Fresh Fruits
Complement the citrus notes with fresh berries like strawberries, blueberries, or raspberries. The natural tartness of fruit balances the cake’s sweetness offering a vibrant contrast ideal for brunch or dessert plate.
- Add a Dollop of Whipped Cream or Greek Yogurt
Rich, airy whipped cream or thick Greek yogurt brings a creamy layer that contrasts the tender crumb without overpowering the cake. Slightly sweeten or zest the topping to echo the cake’s citrus zing.
- Drizzle with Citrus Glaze
Prepare a simple glaze using powdered sugar and freshly squeezed lemon or orange juice. Drizzle generously for an inviting glossy finish that adds tang and sweetness.
- Sprinkle with Powdered Sugar
For a classic touch that enhances presentation, lightly dust powdered sugar over cooled cake slices. This creates an elegant look, perfect for tea time or holiday gatherings.
- Serve with Ice Cream for a Decadent Dessert
Pair warm cake with a scoop of vanilla or citrus-flavored ice cream. The temperature contrast and creamy texture make for a luxurious experience.
Below is a quick reference table summarizing these serving ideas:
| Serving Style | Preparation Details | Flavor/Aesthetic Impact |
|---|---|---|
| Warm Slices | Microwave 10-15 seconds or lightly toast | Softens crumb, boosts citrus aroma |
| Fresh Berries | Strawberries, blueberries, raspberries | Adds tangy contrast and vibrant color |
| Whipped Cream or Greek Yogurt | Sweetened or zested | Creamy balance enhancing moist texture |
| Citrus Glaze | Mix powdered sugar with lemon or orange juice | Adds glossy finish with bright tang |
| Powdered Sugar | Dust over cooled slices | Elegant presentation and subtle sweetness |
| Ice Cream | Vanilla or citrus-flavored | Temperature contrast for indulgent dessert mood |
By choosing one or combining several of these Serving Suggestions, we elevate the simple joy of our Sundrop Pound Cake into a memorable tasting experience for any occasion.
Storage Tips
Proper storage is key to preserving the moist texture and vibrant citrus flavor of our Sundrop Pound Cake. Here are the best methods to keep it fresh and delicious for days.
Room Temperature Storage
- Wrap the completely cooled cake tightly in plastic wrap to prevent drying out.
- Place the wrapped cake in an airtight container or a cake dome.
- Store at room temperature away from direct sunlight and heat sources.
- Consume within 2 to 3 days for optimal flavor and texture.
Refrigeration
- Wrap the cake tightly with plastic wrap to lock in moisture.
- Place inside an airtight container to avoid absorbing refrigerator odors.
- Store in the fridge for up to 1 week.
- Before serving, allow the cake to come to room temperature or gently warm slices in the oven for 5–10 minutes at 300°F (150°C) to revive its softness.
Freezing for Longer Storage
- For extended storage, wrap the cake tightly in plastic wrap, then in aluminum foil to protect it from freezer burn.
- Label the package with the freezing date.
- Freeze the cake for up to 3 months.
- Thaw overnight in the refrigerator before bringing to room temperature.
- Reheat slices gently in the oven or microwave for a freshly baked texture.
| Storage Method | Duration | Storage Tips | Serving Tips |
|---|---|---|---|
| Room Temperature | 2 to 3 days | Wrap tight, airtight container, cool dry place | Serve as is or warm slightly |
| Refrigerator | Up to 1 week | Wrap tight, airtight container, prevent odors | Warm slices before serving |
| Freezer | Up to 3 months | Double wrap plastic + foil, label date | Thaw then reheat for freshness |
“Wrapping & airtight storage are essential to maintaining the cake’s signature moist crumb and citrus aroma.”
By following these Storage Tips, we ensure our Sundrop Pound Cake stays as delightful as freshly baked whenever we choose to enjoy it.
Conclusion
Sundrop Pound Cake offers a delightful blend of buttery richness and citrus brightness that’s hard to resist. Its straightforward recipe and unique use of Sundrop soda make it a standout treat for any occasion.
With the right ingredients, tools, and a bit of care, we can create a moist, tender cake that everyone will love. Whether served fresh or enjoyed later with our storage tips, this pound cake is sure to become a staple in our baking repertoire.
Frequently Asked Questions
What makes Sundrop Pound Cake unique compared to regular pound cake?
Sundrop Pound Cake uses Sundrop soda in the batter, giving it a subtle citrus flavor and extra moisture, setting it apart from traditional pound cakes.
What are the key ingredients needed to bake Sundrop Pound Cake?
You need unsalted butter, granulated sugar, eggs, Sundrop soda, vanilla extract, all-purpose flour, baking powder, and salt.
What equipment do I need to bake this cake successfully?
Essential tools include mixing bowls, an electric or stand mixer, measuring cups and spoons, a spatula, a 9×5 inch loaf pan, a cooling rack, and a sifter.
Can I prepare the Sundrop Pound Cake in advance?
Yes, you can bake it 1 to 2 days ahead. Proper cooling and storage keep it moist and flavorful until ready to serve.
How should I store Sundrop Pound Cake to keep it fresh?
Store at room temperature (wrapped tightly) for a few days, refrigerate for up to a week, or freeze wrapped well for longer storage.
What temperature and time are best for baking this cake?
Preheat your oven to 350°F (175°C) and bake for 60-70 minutes until golden and a toothpick inserted comes out clean.
How do I achieve the moist crumb and citrus flavor in the cake?
Carefully cream the butter and sugar, gradually add sifted dry ingredients, and include chilled Sundrop soda to enhance moisture and citrus zing.
What are some serving suggestions for Sundrop Pound Cake?
Serve warm slices with fresh berries, whipped cream, Greek yogurt, a citrus glaze, powdered sugar, or ice cream for an indulgent treat.
Can I use other sodas instead of Sundrop?
While Sundrop is preferred for its citrus flavor, similar citrus sodas might work but can change the cake’s unique taste and texture.
How do I make a citrus glaze for the cake?
Mix powdered sugar with fresh lemon or orange juice until smooth, then drizzle over cooled cake for extra sweetness and flavor.