We’re thrilled to bring you the famous Sundrop Cake recipe. This dense, moist pound cake is loved for its lemon-lime flavor, thanks to Sundrop soda from North Carolina. It’s a zesty adventure for your taste buds!
Introduction to the Sundrop Cake
The Sundrop Cake is a twist on the familiar Southern pound cake, infused with the zesty taste of Sundrop soda, a soft drink from North Carolina. Baking with soda is a common practice in the Southern United States, with cakes made using 7-Up or Mountain Dew as well.
Exploring the Tangy Citrus Flavors
Known for its light, citrus flavor, the Sundrop Cake stands out due to the unique twist provided by Sundrop soda. The mix of tangy soda with sweet cake creates a taste that’s both new and comforting.
The Southern Tradition of Soda Cakes
Using soda in baking is a long-standing Southern tradition. The popularity of the Sundrop Cake speaks to the creativity and love for unique, tasty treats among Southern home bakers.
Sun Drop Cake Recipe
Ingredients Needed
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup Sundrop soda (or any lemon-lime soda)
- 1/2 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preparing the Cake Batter
Preheat the oven to 325°F. Grease and flour a Bundt pan. Mix the lemon cake mix, pudding mix, eggs, oil, and Sundrop soda. Blend with a mixer until smooth.
Baking Instructions
Pour the batter into the Bundt pan. Bake for about 1 hour and 15 minutes. Check with a toothpick for doneness. Let it cool for 10-15 minutes before turning the cake out onto a rack to cool fully.
Making the Glaze
Combine melted butter, powdered sugar, and Sundrop soda. Whisk until smooth. Pour the glaze over the cooled cake.
Variations and Substitutions
If Sundrop soda isn’t available, you can use Mountain Dew or Mello Yello as alternatives for a similar citrus flavor.
Alternate Soda Options
Besides Sundrop, you can use other bubbly citrus drinks like Mountain Dew and Mello Yello. They add a zing to the cake.
Using Different Cake Mixes
For different flavors, try using a yellow cake mix or a lemon pudding cake mix instead of lemon. This will give your Sundrop Cake a unique twist.
Tips for the Perfect Sundrop Cake
Preparing the Bundt Pan
Grease and flour the Bundt pan well to prevent the cake from sticking and ensure a beautiful, round cake.
Avoiding Overmixing
Mix the batter just until combined. Overmixing can make the cake too dense.
Testing for Doneness
Use a toothpick to check for doneness. If it comes out clean, the cake is ready. Baking times can vary, so check a bit earlier than you think.
Serving and Presenting the Bundt Cake Recipe
Glazing Techniques
Mix powdered sugar, Sundrop soda, and lemon extract for a simple glaze. Drizzle over the cooled cake, letting it fall down the sides for a pretty look. You can also cook down the Sundrop soda to a syrup and mix it with sugar for a thicker glaze.
Garnishing Ideas
Add lemon or lime slices, zest, or toasted coconut for a fresh, enticing look. Sprinkle powdered sugar on top for a classic touch.
Storage and Freezing Options
Store the cake at room temperature in an airtight container for 4-5 days, or in the freezer for up to 30 days. If freezing, do so without the glaze and let it thaw at room temperature later.
The History of Sundrop Soda
Sundrop soda has a deep history, especially in the American South. Originating in North Carolina, it has been popular for over 60 years, becoming a cultural staple in the region.
Origins and Regional Popularity
First bottled in 1951 by Twigs Beverage in Shawano, Wisconsin, Sundrop Soda is a citrus soda with more caffeine than Mountain Dew. Its popularity grew quickly in the South.
Cultural Significance in the South
Sundrop is more than just a drink; it’s part of the region’s culture and history. Families and communities enjoy its taste, making it a part of everyday life.
More Citrus-Flavored Dessert Recipes
Lemon Pound Cake
A classic, moist, and rich cake full of lemony flavor, perfect with a sprinkle of powdered sugar.
Orange Cream Cake
Combines orange zest with sweetness for a smooth, lush dessert.
Key Lime Pie
A creamy, tangy pie that’s a Florida gem and a delight for citrus dessert lovers.
Taking My Sundrop Cake To Go!
The Sundrop Cake is moist and flavorful, thanks to the bright tastes of Sundrop soda. This Southern classic has gone viral online and is quick and easy to make.
It serves 4 and is great for sharing. The glaze, made with powdered sugar and vanilla, adds extra sweetness. Customize the recipe with coconut, berries, or chocolate for different flavors.
Use the best baking ingredients, measure them carefully, preheat the oven, and let ingredients warm to room temperature. Store it well in an airtight container to keep it tasty for days.
The Sundrop Cake is a tasty and fun dessert that reflects the friendly South and the zesty Sundrop soda.
The Best Sundrop Cake Recipe You Ever Did Try!
Equipment
- Bundt pan
- Mixing bowls
- Electric mixer
- Cooling rack
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup Sundrop soda or any lemon-lime soda
- 1/2 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons Sundrop soda
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan thoroughly.
- Prepare the Batter: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and lemon extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and Sundrop soda, beginning and ending with the flour mixture. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, Sundrop soda, and lemon juice until smooth.
- Glaze the Cake: Drizzle the glaze over the cooled cake, allowing it to run down the sides.
Notes
- Variations: You can substitute the Sundrop soda with any lemon-lime soda of your choice.
- Tips: Ensure the cake is completely cool before applying the glaze to avoid it soaking in and making the cake soggy.
