Zesty Sundrop Pound Cake: A Bright Citrus-Infused Treat

Brighten your day with a slice of this irresistible Zesty Sundrop Pound Cake! This recipe transforms a classic Southern comfort dessert into a vibrant citrus sensation, boasting a tender crumb and a delightful tang from fresh lemon or orange, all infused with the unique bubbly sweetness of Sundrop soda. Perfect for any gathering or a simple afternoon treat.

Ingredients

• 3 cups / 360g all-purpose flour
• 2 cups / 400g granulated sugar
• 1 cup / 226g unsalted butter, softened to room temperature
• 4 large eggs, at room temperature
• 1 cup / 240ml Sundrop soda, chilled
• 2 tbsp fresh lemon or orange zest, finely grated
• 1 tbsp fresh lemon or orange juice, freshly squeezed
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• ½ tsp fine sea salt

Instructions

1. Prepare Your Pan and Oven: Begin by preheating your oven to 325°F (160°C). Crucially, grease your 10-12 cup Bundt or tube pan thoroughly with shortening or butter, then dust it generously with flour, ensuring every crevice is coated. This meticulous preparation is key to preventing sticking and ensuring your beautiful pound cake releases effortlessly.
2. Cream Butter and Sugar: In a spacious mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and granulated sugar. Beat on medium speed for 5-7 minutes until the mixture becomes remarkably light, fluffy, and visibly pale, indicating that plenty of air has been incorporated for a tender texture.
3. Incorporate Eggs and Flavorings: Add the large eggs one at a time, beating well after each addition until fully incorporated into the butter mixture, scraping down the sides of the bowl as needed. Next, stir in the pure vanilla extract and the vibrant fresh citrus zest, mixing just until fragrant.
4. Alternate Dry and Wet Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until thoroughly combined. With the mixer on low speed, gradually add about a third of the dry ingredients to the wet mixture, followed by half of the Sundrop soda. Repeat this process, ending with the remaining dry ingredients. Mix only until just combined and no streaks of flour remain; overmixing will develop the gluten and result in a tough cake.
5. Bake to Golden Perfection: Carefully pour the smoothly blended batter into your meticulously prepared Bundt or tube pan, spreading it evenly. Transfer the pan to the preheated oven and bake for 65-75 minutes. The cake is done when a golden-brown crust has formed, it feels firm yet springy to the touch, and a wooden skewer or toothpick inserted into the thickest part comes out completely clean. Allow the cake to cool in the pan on a wire rack for 15 minutes before gently inverting it onto the rack to cool completely for at least 1-2 hours before slicing.

What To Serve With It

• Simple Glaze: A quick powdered sugar glaze (powdered sugar, a splash of Sundrop or citrus juice) adds a lovely finish and extra moisture.
• Fresh Berries: A medley of fresh seasonal berries like strawberries, blueberries, or raspberries complements the citrus notes beautifully.
• Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla bean ice cream offers a cool contrast to the rich cake.
• Citrus Segments: Garnish with thin slices of fresh lemon or orange for an elegant presentation and burst of fresh flavor.

Flavor Twists

• Lemon-Lime Lift: Use lemon-lime soda instead of Sundrop for a slightly different, equally zesty profile.
• Orange Blossom: Incorporate ½ teaspoon of orange blossom water into the batter for a delicate floral aroma alongside the citrus.
• Spiced Citrus: Add a pinch of ground cardamom or nutmeg to the dry ingredients for a warm, subtle spice note that pairs well with citrus.
• Coconut Kiss: Stir in ½ cup of shredded unsweetened coconut to the batter for a tropical twist.

Leftovers & Reheating

• Storage: Store any leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days to maintain freshness.
• Freezing: For longer storage, slice the cooled cake and wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months.
• Thawing & Reheating: Thaw frozen slices at room temperature for an hour or two. You can enjoy it as is, or gently warm individual slices in the microwave for 15-30 seconds for a just-baked feel.

Prep time: 18 minutes | Cook time: 68 minutes | Total time: 1 hour 26 minutes | Yield: 12-14 servings

FAQs

Can I substitute Sundrop soda with another beverage?

Yes, for a similar flavor profile, you can use other citrus-flavored sodas like Mountain Dew or a lemon-lime soda. If you prefer a less sweet or different flavor, club soda or even milk can be used, but the cake’s unique tang and moistness will be altered.

What type of citrus zest and juice should I use?

You can use either fresh lemon or fresh orange, or even a combination of both. The recipe works well with whatever citrus you prefer or have on hand. Ensure the zest is finely grated for maximum flavor distribution.

How do I know if my pound cake is fully baked?

The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, and the top is golden brown and springs back lightly when touched. An instant-read thermometer should register around 200-210°F (93-99°C) in the center.

My cake stuck to the pan, what went wrong?

Thorough greasing and flouring of the pan are crucial. Ensure you use shortening or butter, not cooking spray, and flour every crevice. Allowing the cake to cool in the pan for 10-15 minutes before inverting is also key; too soon or too long can cause sticking.

Can I make this pound cake ahead of time?

Yes, pound cake is an excellent make-ahead dessert. It often tastes even better the next day as the flavors meld. Store it tightly wrapped at room temperature for up to 3-4 days, or freeze slices for longer storage.

What causes a dense or dry pound cake?

Overmixing the batter is a common culprit for dense cakes, as it develops gluten. Baking for too long or at too high a temperature can lead to a dry cake. Ensure you mix only until just combined and follow baking times/temperatures closely.

Can I add a glaze to this Sundrop Pound Cake?

Absolutely! A simple glaze made from powdered sugar and a few tablespoons of fresh citrus juice or even a little more Sundrop soda would be a delicious addition. Drizzle it over the completely cooled cake.

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