Sundrop Pound Cake Recipe That’s Easy and Delicious

Welcome to the warm, sunny world of Sundrop Pound Cake! This delightful cake is a timeless classic, known for its rich, buttery flavor and moist, tender crumb.

Made with Sundrop oil, this pound cake boasts a lightness that’s hard to resist, setting it apart from traditional butter-heavy pound cakes. Whether you’re baking for a special occasion or simply craving a comforting treat to enjoy with your afternoon tea, this recipe will quickly become a favorite.

In this blog post, I’ll guide you through every step of making a perfect Sundrop Pound Cake—from gathering ingredients to baking tips that ensure your cake turns out beautifully every time. If you love easy, flavorful cakes with a hint of sunshine, this recipe is tailor-made for you.

Plus, you’ll find helpful serving suggestions and nutrition facts to keep everything balanced.

Why You’ll Love This Recipe

This Sundrop Pound Cake recipe is a wonderful blend of simplicity and deliciousness. Using Sundrop oil instead of butter makes the cake lighter in texture but still incredibly moist and rich in flavor.

It’s perfect for those who want a buttery taste without the heaviness.

The recipe is straightforward, requiring basic pantry ingredients and minimal prep time. You don’t need to be a baking pro to impress your family or guests with a cake that looks and tastes bakery-worthy.

Additionally, the subtle vanilla notes combined with the golden crumb make it versatile—ideal for pairing with fresh fruits, whipped cream, or even a drizzle of chocolate sauce.

Whether you’re an experienced baker or a beginner, this pound cake delivers consistently excellent results. Plus, it stores well, making it a great make-ahead dessert for busy days.

Ingredients

• 2 ½ cups all-purpose flour, sifted
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup Sundrop oil (or any light vegetable oil)
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• 2 teaspoons pure vanilla extract
• Optional: zest of 1 lemon or orange for a citrus twist

Equipment

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Spatula
• Sifter (optional but recommended)
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan thoroughly with oil or butter and lightly dust with flour to prevent sticking.
2. Prepare dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. Mix wet ingredients: In a large bowl, beat the Sundrop oil and sugar together using an electric mixer on medium speed until well combined and slightly fluffy.
4. Add eggs: Crack in the eggs one at a time, beating well after each addition to ensure a smooth mixture.
5. Incorporate vanilla and optional zest: Stir in the vanilla extract and citrus zest if using, to add a lovely fragrant note to your cake.
6. Alternate adding flour and milk: Reduce mixer speed to low. Gradually add the sifted dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the flour mixture. Mix until just combined; avoid overmixing to keep the cake tender.
7. Pour and smooth: Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top evenly.
8. Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, turn the cake out onto a cooling rack to cool completely before slicing.

Tips & Variations

For a moist and flavorful cake, make sure all your ingredients are at room temperature before starting.

Use fresh eggs and sift your flour for the lightest texture possible.

Flavor variations: Try adding almond extract instead of vanilla for a nutty touch, or mix in a handful of blueberries or chocolate chips for extra indulgence.

Glaze ideas: A simple lemon glaze made from powdered sugar and lemon juice can brighten the cake beautifully.

Storage: Wrap your pound cake tightly in plastic wrap or store in an airtight container to keep it fresh for up to 4 days at room temperature, or freeze for up to 2 months.

Nutrition Facts

Serving Suggestions

This Sundrop Pound Cake is wonderfully versatile when it comes to serving. Here are some ideas to make your cake experience even more delightful:

• Serve warm with a dollop of whipped cream and fresh berries for a lovely dessert.
• Pair slices with a hot cup of tea or coffee for a cozy afternoon treat.
• Top with a drizzle of honey or a dusting of powdered sugar for simple elegance.
• Slice and layer with vanilla ice cream and fresh fruit for a quick ice cream cake.

Looking for more delicious baked treats? Check out our Chocolate Chippy Pumpkin Bread Mix Vegan Recipe Made Easy and Best Vegan Sugar Free Cake Recipe for Every Occasion for more sweetness without the fuss.

Conclusion

The Sundrop Pound Cake recipe is a perfect blend of simplicity and indulgence, making it a must-have in your baking repertoire. Its delicate crumb and moist texture, enhanced by the use of Sundrop oil, create a cake that’s both light and satisfying.

Whether you’re baking for family gatherings, special occasions, or just a weekend treat, this pound cake delivers consistently delightful results.

With straightforward ingredients and easy-to-follow steps, even novice bakers will find success and joy in making this cake. Don’t forget to experiment with the tips and variations to make it your own unique creation.

For more wholesome and delicious recipes, explore our collection of Vegan Recipes No Tofu: Delicious Plant-Based Meals and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to keep your menu exciting and healthy.

Happy baking!

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