Sun-Drop Pound Cake
Sun-Drop Pound Cake is a delightful Southern dessert known for its rich, buttery flavor and moist texture. Infused with hints of lemon and vanilla, this cake is perfect for gatherings or a sweet treat at home. Its unique addition of Sun-Drop soda makes it a refreshing choice.
Ingredients
Instructions
- Cream sugar, butter, and shortening together.
- Add flour and eggs to the mixture.
- Beat until well blended.
- Add lemon extract, vanilla extract, and Sun-Drop last.
- Bake at 325° for 1 hour and 15 minutes.
- Use a loaf pan or Bundt pan.
Tips & Substitutions
For a lighter texture, consider substituting half of the butter with unsweetened applesauce. If you don't have lemon extract, fresh lemon zest can be a great alternative. Ensure all your ingredients are at room temperature for better mixing. Avoid overmixing after adding flour to keep the cake tender. This cake is similar in richness to Almond Pound Cake, making it a delightful treat.
Serving Suggestions
This cake is delicious on its own but can be elevated with a drizzle of lemon glaze or a dollop of whipped cream. Serve it alongside fresh berries for a refreshing contrast. It pairs beautifully with Perfect Apple Pie for a dessert spread, making it a perfect addition to any gathering or special occasion.
Storage & Reheating
Store any leftover Sun-Drop Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sun-Drop Pound Cake contains roughly 583 calories, with 7g protein, 59g carbohydrates, and 20g fat. It is a good source of iron (17% of the Daily Value) and protein (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cake flour instead of plain flour?
Yes, using cake flour will yield an even lighter and more tender pound cake. Just be sure to adjust the quantity slightly, as cake flour is more absorbent. You can use about 2 and 3/4 cups of cake flour in place of the 3 cups of plain flour for optimal results.
What can I do if I don't have Sun-Drop soda?
If you can't find Sun-Drop, any lemon-lime soda can serve as a suitable substitute, though it may alter the flavor slightly. You could also use a mix of lemon juice and soda water to replicate the citrus flavor without the sweetness of soda.
How can I tell when the pound cake is done baking?
To check if your pound cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If it’s wet with batter, give it another 5-10 minutes in the oven, checking regularly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).