Hello, dear friends! Today I am going to share with you a totally delicious recipe that will surely satisfy your taste sense. So get ready for the mouthwatering Sundrop Pound Cake Recipe. For the perfect balance of rich flavor and tender texture you will ask for a more slice.
So keep patience and stay with me for the secret of making the classical desert Sundrop Pound Cake. Without any further delay let’s dive into the delicious journey of Sundrop Pound Cake.
If you want a video demonstration of this recipe then you can follow this YouTube Video.
Nutritional Information:
*Reference from United States Department of Agriculture (USDA) Food Data Central. You can visit their website at www.fooddatacentral.usda.gov.
| Nutritional Information | Amount Per Slice (Approximate) |
| Calories | 300-400 calories |
| Fat | 15-25 grams |
| Carbohydrates | 40-60 grams |
| Sugar | 20-40 grams |
| Protein | 4-6 grams |
**Please keep in mind that these values are approximate and can vary based on the specific recipe and serving size. For precise nutritional information, it’s best to consult a registered dietitian or use a nutrition calculator with the exact ingredients and quantities used in your recipe.
To create the scrumptious Sundrop Pound Cake, gather the following ingredients:
| Ingredients | Quantity |
| Softened unsalted butter | 1 cup |
| Granule sugar | 2 cups |
| Eggs | 4 large |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Salt | 1\2 teaspoon |
| Sour cream | 1 cup |
| Sundrop soda (or any lemon-lime soda) | 1\4 cup |
| Pure vanilla extract | 2 teaspoons |
| Zest of 1 lemon (optional) | As per need |
Let’s dive into the preparation process:
- Preheat your oven to 325°F (165°C). Grease and flour a standard-sized Bundt pan, ensuring an even coating.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process can be easily achieved by using an electric mixer on medium speed.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Pour in the Sundrop soda, pure vanilla extract, and lemon zest (if desired). Gently fold the ingredients into the batter, ensuring everything is evenly incorporated.
Baking and Serving:
Now that our batter is ready, it’s time to bake this delectable creation and fill your kitchen with its enticing aroma. Follow these steps to achieve baking perfection:
- Transfer the prepared batter to the greased and floured Bundt pan, ensuring it is spread evenly. Use a spatula to smooth the top for an even bake.
- Place the pan in the preheated oven and bake for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. Remember, baking times may vary, so keep a close eye on your masterpiece to avoid overcooking.
- Once the cake is baked to perfection, remove it from the oven and allow it to cool in the pan for 15-20 minutes. This will help the cake settle and make the removal process easier.
- Gently invert the pan onto a wire rack, carefully lifting it to reveal the beautifully golden Sundrop Pound Cake. Let it cool completely before serving to ensure optimal texture and flavor.
Now, it’s time to enjoy the delightful flavors of the Sundrop Pound Cake. Serve it as a standalone dessert, or get creative and pair it with your favorite toppings. Here are a few serving suggestions to inspire your culinary creativity:
- Dust the cake with a sprinkle of powdered sugar for an elegant touch. This adds a hint of sweetness and a beautiful finishing touch.
- Drizzle a luscious lemon glaze over the cooled cake. To make the glaze, whisk together fresh lemon juice and powdered sugar until smooth and glossy. Pour it generously over the cake, allowing it to cascade down the sides.
- Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The combination of the moist cake and the creamy accompaniment will create a heavenly dessert experience.
As we complete this delicious journey, I hope you are inspired to try your hand at creating the heavenly Sundrop Pound Cake. This classic recipe will tantalize your taste buds and impress your loved ones with its irresistible flavors and moist texture. So put on your apron, gather your ingredients, and embark on a baking adventure that will bring smiles to the faces of all who taste it. Happy baking!
Printable Recipe:
Sundrop Pound Cake Recipe
Ingredients
- Softened unsalted butter 1 cup
- Granule sugar 2 cups
- Eggs 4 large
- All-purpose flour 3 cups
- Baking powder 1 teaspoon
- Salt 12 teaspoon
- Sour cream 1 cup
- Sundrop soda or any lemon-lime soda 14 cup
- Pure vanilla extract 2 teaspoons
- Zest of 1 lemon optional As per need
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a standard-sized Bundt pan, ensuring an even coating.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process can be easily achieved by using an electric mixer on medium speed.
- Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Pour in the Sundrop soda, pure vanilla extract, and lemon zest (if desired). Gently fold the ingredients into the batter, ensuring everything is evenly incorporated.
- Now that our batter is ready, it’s time to bake this delectable creation and fill your kitchen with its enticing aroma. Follow these steps to achieve baking perfection:
- Transfer the prepared batter to the greased and floured Bundt pan, ensuring it is spread evenly. Use a spatula to smooth the top for an even bake.
- Place the pan in the preheated oven and bake for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean. Remember, baking times may vary, so keep a close eye on your masterpiece to avoid overcooking.
- Once the cake is baked to perfection, remove it from the oven and allow it to cool in the pan for 15-20 minutes. This will help the cake settle and make the removal process easier.
- Gently invert the pan onto a wire rack, carefully lifting it to reveal the beautifully golden Sundrop Pound Cake. Let it cool completely before serving to ensure optimal texture and flavor.
Notes
2. Drizzle a luscious lemon glaze over the cooled cake. To make the glaze, whisk together fresh lemon juice and powdered sugar until smooth and glossy. Pour it generously over the cake, allowing it to cascade down the sides.
3. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The combination of the moist cake and the creamy accompaniment will create a heavenly dessert experience.
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Frequently Asked Questions (FAQs):
Can I make a pound cake without using butter?
While butter is a traditional ingredient in pound cakes, you can experiment with substitutes like vegetable oil, coconut oil, or margarine. Keep in mind that the texture and flavor may vary slightly with different substitutions.
Can I use a different type of flour, such as whole wheat flour or gluten-free flour?
Yes, you can try using alternative flours in your pound cake recipe. Whole wheat flour can add a nutty flavor and a denser texture, while gluten-free flour blends can be used for those with gluten intolerance or dietary restrictions. It’s important to note that different flours may yield different results, so you may need to adjust the recipe or use a combination of flours to achieve the desired texture and taste.
How can I make my pound cake more moist?
To make your pound cake moist, you can add ingredients like sour cream, yogurt, buttermilk, or even pudding mix to the batter. These additions help retain moisture and enhance the texture of the cake. Additionally, be careful not to overbake the cake, as it can result in a drier texture.
Can I freeze pound cake?
Yes, pound cake can be frozen for future enjoyment. Wrap the cooled cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. Properly stored, pound cake can last in the freezer for up to three months. Thaw the cake at room temperature before serving, or gently warm individual slices in the microwave or oven.
