Welcome to the world of delightful pound cakes! In this article, we’ll dive into the recipe for Sundrop Pound Cake Reicpe.
In today’s post, we’ll dive into the world of sweet treats with a recipe for Sundrop Pound Cake.
This tangy delight is the perfect balance of citrusy flavors and moist cake texture.
Join me as we explore the step-by-step process of creating this sensational pound cake that will leave your taste buds wanting more.
How To Prepare Sundrop Pound Cake Recipe?
- Recipe Time: Approximately 2 hours (including prep and baking time)
- Yield: One 10-inch pound cake (12-16 servings)
Equipment Needed:
- 10-inch bundt pan
- Mixing bowls
- Electric mixer or stand mixer
- Whisk or spatula
- Measuring cups and spoons
6-Speed Electric Hand Mixer with Whisk
Ingredients:
Gather the following ingredients for the Sundrop Pound Cake:
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- ½ cup Sundrop soda
How to Make:
1. Preparing the Batter
Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch bundt pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour and salt.
Plastic Measuring Cup Set, 10 piece set
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
Stir in the vanilla extract and Sundrop soda, ensuring they are evenly incorporated into the batter.
2. Baking the Pound Cake
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Place the pan in the preheated oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow it to cool completely.
Nutrition Facts Of Sundrop Pound Cake Recipe
| Calories | 331 |
| Cholesterol | 62 mg |
| Carbohydrates | 52 g |
| Fat | 14 g |
| Fiber | 0 g |
| Protein | 4 g |
Conclusion
You’ve discovered the joy of making Sundrop Pound Cake Recipe. With its tangy flavors and moist texture, this cake is a delightful treat that will impress your family and friends.
Whether enjoyed on its own or with accompanying garnishes, each slice of Sundrop Pound Cake offers a burst of citrusy goodness.
Get ready to savor the tangy delight and create memorable moments with this sensational recipe.
Frequently Asked Questions (FAQs)
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it’s best to reduce or omit the additional salt in the recipe.
Can I make the Sundrop Pound Cake in advance?
Absolutely! The pound cake can be baked a day ahead and stored in an airtight container at room temperature.
Can I freeze the pound cake?
Yes, you can freeze the pound cake for up to 3 months. Ensure it’s wrapped tightly in plastic wrap and stored in a freezer-safe container.
Can I make mini pound cakes using this recipe?
Yes, you can! Simply adjust the baking time and use smaller bundt pans or individual mini bundt pans.
