This Sun Drop Pound Cake Recipe is a decadent, moist Southern classic made from scratch with Sun Drop soda for subtle lemon, lime, and orange citrus flavors. It's the perfect nostalgic dessert that tastes like sunshine in every slice.
Updated November 2025: Enhanced with expert baking tips, detailed FAQs, serving suggestions, and recipe variations based on reader feedback and testing. Originally posted January 11, 2023.
As a food blogger and home baker who grew up in the South, Sun Drop soda has always held a special place in my heart. I've been developing and sharing recipes like this since 2013, and this pound cake combines my love for Southern baking traditions with the refreshing citrus flavor of Sun Drop. I was first introduced to this cake recipe at a church potluck as a child, and it's been a family favorite ever since.
If you love citrus desserts, you'll also want to try my recipes for 7 Up Pound Cake, Lemon Blueberry Bread, and Glazed Lemon Loaf.
Let's get started!
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⏱️ Total Time: 1 hour 45 minutes
👩🍳 Difficulty: Easy
🔪 Tools Needed: Stand mixer, bundt pan, wire rack
⭐ Reader Favorite: 4.9/5 stars (based on comments)
What You'll Love About This Sun Drop Pound Cake
- Authentic Southern Recipe: This is the classic church potluck recipe beloved across the South.
- Incredibly Moist Texture: The soda creates a tender crumb that stays fresh for days.
- Subtle Citrus Flavor: Lemon, lime, and orange notes without being overpowering.
- Easy to Make: Simple ingredients and a straightforward method perfect for beginners.
- Perfect for Sharing: Makes a large bundt cake ideal for gatherings and potlucks.
Here's what readers have to say about this recipe:
Reader Ruby, commented: "This is a keeper!! Made it two weeks in a row! Perfect every time! Super moist cake with wonderful glaze. Simply awesome! 👌 will follow for more great recipes! ★★★★★"
Another reader Anna, commented: "The cake turned out perfect! It has the most wonderful crumb, so soft and so tender! My husband ate almost a half of the cake in one sitting, it was this good! ★★★★★"
Before You Begin: Expert Tips
Prep Your Pan First: Take time to properly grease and flour your bundt or tube pan. This is the #1 key to easy cake removal. I use shortening to create a thin layer, then dust it with flour.
Room Temperature Ingredients: Allow butter and eggs to come to room temperature (about 30-45 minutes on the counter). This ensures smooth mixing and proper incorporation.
Don't Skip the Lemon Extract: While the Sun Drop provides citrus flavor, the lemon extract amplifies it, creating that signature taste.
Soda Substitutes: Can't find Sun Drop? Use Mountain Dew, Mello Yello, or even Cherry Lemon Sun Drop for a twist. Avoid clear sodas like Sprite or 7-Up as they lack the distinctive lemon flavor.
Tools You'll Need: Stand mixer or hand mixer, bundt or tube pan (10-12 cup capacity), rubber spatula, wire cooling rack, cake tester or toothpick.
Ingredients You'll Need
- Sun Drop® Soda - May use Mountain Dew as a substitute.
- Butter - Use any brand that you prefer, but try to select the best butter possible. It can be salted or unsalted. Allow the butter to come to room temperature before combining it with the other ingredients to make the cake.
- Shortening - Pairs well with butter to add extra fat, making the cake moist and giving it a dense pound cake texture.
- Sugar - Granulated or cane sugar adds sweetness to the cake. For this recipe, you will need 3 cups of sugar.
- Eggs - This cake requires five large eggs. Try to remove the eggs before using them and allow them to come to room temperature.
- Vanilla Extract - Be sure to use pure vanilla extract, not imitation for best results.
- Lemon Extract - Enhances the lemon flavor of the soda.
- All-Purpose Flour - Plain all-purpose flour. You may whisk or shift before using it to remove any large lumps.
👉🏾 See the recipe card below for exact quantities and full instructions.
📖 Recipe
Sun Drop Pound Cake Recipe
Video
Equipment
- 1 Tube or Bundt Pan
- 1 stand mixer or hand mixer
- 1 small mixing bowl
Ingredients
- Cake Ingredients:
- 1 cup butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- ¾ cup SunDrop soda
- Glaze Ingredients:
- 2 tablespoons melted butter
- 2 cups powdered sugar
- ¼ cup SunDrop soda
Instructions
- Begin the recipe by preheating the oven to 325 degrees F. Prepare a bundt or tube pan using shortening to lightly grease the entire pan in a thin layer.
- Lightly dust the whole pan with a small amount of all-purpose flour. This will prevent the cake from sticking to the pan and allow for easy removal. Be sure to remove any excess flour and set the pan aside.
- Using a stand mixer with the paddle attachment or a large bowl with a (hand) electric mixer, add the 1 cup butter and ½ cup shortening and mix on medium speed until smooth, about 1 to 2 minutes. Add the 3 cups granulated sugar and continue mixing until light and fluffy.
- Adjust the mixer to medium-low speed and add in the 5 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon lemon extract. Mix until combined. Scrape the sides of the bowl with a rubber spatula to make sure all of the cake is mixed.
- Adjust the mixer to low speed and add the 3 cups all-purpose flour a little at a time before adding in the ¾ cup soda. Mix until combined, but do not overmix.
- Pour the cake batter into the prepared pan, spread it around, and tap the bottom of the cake pan to make sure it's spread evenly in the pan.
- Place into the oven and bake for about 1 hour and 15 minutes, until a cake tester comes out with little crumbs and no wet cake mixture.
- Carefully remove the sun drop cake from the oven and allow it to cool in the pan on a wire rack for about 10 to 15 minutes before removing the cake completely.
- While the cake cools, prepare the glaze in a medium mixing bowl, by whisking together the 2 tablespoons melted butter, 2 cups powdered sugar or confectioners' sugar, and ¼ cup soda until combined.
- Drizzle the glaze evenly over the top of the cake while it's still warm but removed from the pan. Slice and enjoy!
Notes
- Take your time preparing the cake pan! Use shortening to lightly grease the pan with a thin layer and then lightly dust it with a small layer of all-purpose flour. Make sure the entire pan is covered, this prevents the cake from sticking to the pan.
- Allow the refrigerated ingredients time to come to room temperature before using for best results.
- Try not to overmix the cake mixture, especially after the flour is added. Mix just enough for the ingredients to come together then stop.
- Be sure to check the pound cake while baking to make sure that it doesn't overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or wet cake mix, then it's time to pull it from the oven.
- Allow the cake to cool a bit in the pan before removing it.
- If you cannot find SunDrop soda, then Mountain Dew or Mello Yello soft drinks are good substitutes.
- Storage: Store at room temperature in an airtight container for 4-5 days, or refrigerate for up to 1 week. Can be frozen for up to 30 days.
Serving Suggestions
This Sun Drop pound cake is delicious served multiple ways:
- Classic: Slice and serve at room temperature with a cup of coffee or sweet tea.
- À la Mode: Top warm slices with vanilla ice cream or whipped cream.
- Dressed Up: Add fresh berries and a dusting of powdered sugar for special occasions.
- Toasted: Lightly toast slices in butter for a caramelized exterior.
- Breakfast Treat: Serve with your morning coffee for a Southern-style breakfast.
Perfect For: Family reunions, church potlucks, Sunday dinners, summer BBQs, holiday gatherings, or anytime you want a taste of the South.
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Recipe Variations to Try
- Cherry Lemon Sun Drop Cake: Use Cherry Lemon Sun Drop soda for a fruity twist with the same great citrus base.
- Mountain Dew Pound Cake: Substitute Mountain Dew for a slightly different citrus profile that's equally delicious.
- Orange Glaze: Replace the Sun Drop in the glaze with fresh orange juice and add 1 teaspoon orange zest for an orange cream flavor.
- Chocolate Chip Addition: Fold in 1 cup mini chocolate chips to the batter for a citrus-chocolate combination.
- Individual Cakes: Divide batter among mini bundt pans and bake for 25-30 minutes for perfect single servings.
Storage Tips
Storage. Store any leftover cake at room temperature in an airtight container or cake storage for 4 to 5 days. Slice a serve as normal. If you prefer to store it in the refrigerator, then you may just allow it to come to room temperature or slightly reheat it before serving.
Freezer Storage. This cake can be made in advance and stored in the freezer for 30 days. When ready to serve, simply remove it from the freezer the night before and allow it to thaw in the refrigerator for 24 hours before serving the next day. Once it has thawed, then can store at room temperature.
Frequently Asked Questions
Yes! While a bundt or tube pan is traditional, you can use two 9x5 loaf pans (reduce baking time to 50-60 minutes) or a 10-inch tube pan. Just adjust the baking time accordingly and test with a toothpick.
The most common reason is inadequate pan preparation. Make sure to thoroughly grease with shortening (not cooking spray) and dust with flour, getting into all the crevices. Let the cake cool 10-15 minutes before attempting to remove it.
Absolutely! This cake actually tastes better the next day as the flavors develop. Make it up to 2 days ahead and store covered at room temperature, or freeze for up to 30 days.
Mountain Dew is the closest substitute in both flavor and acidity. Mello Yello is also excellent. Avoid clear sodas like Sprite or 7-Up as they lack the citrus punch that makes this cake special.
Yes! Try adding 1 tablespoon of lemon or orange zest to the batter for extra citrus flavor. Some readers have successfully used Cherry Lemon Sun Drop for a fruity twist.
This usually happens from opening the oven door too early or not baking long enough. Don't open the oven for at least 1 hour, and always test with a toothpick before removing. The cake should be golden brown and spring back when touched.
Of course! The cake is delicious on its own. You can also substitute a cream cheese frosting or dust with powdered sugar instead.
Insert a toothpick into the center, it should come out with just a few moist crumbs, not wet batter. The cake should also pull away slightly from the edges of the pan and spring back when gently pressed.
More Easy Pound Cake Recipes
- Homemade Sour Cream Pound Cake
- Chocolate Sour Cream Pound Cake
- Greek Yogurt Pound Cake
- Mini Pound Cake for Two
- Sweet Potato Pound Cake
- Easy Pound Cake Trifle
More Ways to Enjoy Simply LaKita
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- 💬 Share Your Baking: Made this Sun Drop Pound Cake? Tag @simplylakita and use #simplylakitabakes so I can feature your creation!
- ⭐ Leave a Review: If you loved this recipe, please leave a 5-star rating and comment below. It helps other bakers find this recipe!
Chris says
I Love how simple and easy this recipe is to follow. I will have this pound cake recipe saved in my favorite to make again and again !!
LaKita says
Thank you so much! I’m thrilled to hear you found the recipe simple and easy to follow! 💛 That’s exactly what I aim for. I’m honored that the Sun Drop Pound Cake will be one of your go‑to favorites. Hope every slice feels like sunshine! ☀️🍰
Carra Dunnavant says
Great recipe! Everything she wrote was perfect in order for the recipe to be perfect! I love it when you follow a recipe and it turns out exactly how it’s supposed to. The ingredients, instruction, and baking time was all on point! Thank you!
LaKita says
Thank you so much! I’m thrilled to hear everything turned out just right, that’s the best kind of feedback. I really appreciate you trusting the recipe and taking the time to share your experience! 🍰💛✨
Michelle Putnam says
I made this cake for my husband to take to his men’s gathering at church. I used cherry lemon sundrop. It was a hit. The cake was gone by the next day! Highly recommend this recipe.
LaKita says
Thank you so much for sharing! I love the twist with the cherry lemon sundrop, what a fun idea! I'm so happy to hear it was a hit at the gathering. It sounds like it was a total crowd-pleaser! 😊🍒🍰
Ruby Ward says
This is a keeper!! Made it two weeks in a row! Perfect every time! Super moist cake with wonderful glaze. Simply awesome! 👌 will follow for more great recipes!
LaKita says
Twice in two weeks? That’s the ultimate compliment! So glad it’s been a hit, thank you for the kind words and for following along! 🖤
Laura Pugh says
can I use more butter instead of the shortening? I am not sure about using shortening.
LaKita says
Hi Laura. Yes, you can use all butter instead!
MillieTheBaker63 says
I cooked 3 small cakes from this recipe in 2 disposable Bundt cake pans & 1 disposable, regular loaf pan from Dollar Tree. (Picked up 20 more disposable Bundt cake pans this evening ✨) Glazed 1 with a lemon glaze, 1 with a vanilla glaze & did you glaze the loaf. Scrumptious ❣️
I folded the flour into the butter mixture with a spatula. Then mixed everything on medium -low for about 3 minutes when I added the soda at the end. Checked it again from the bottom with a spatula. They were scrumptious ❣️
LaKita says
Hi Millie! Happy to hear that you enjoyed the cake recipe and was able to make it your own 🙂
Ramona says
I haven’t had a pound cake in a while and I really want to try this out, it looks delicious!
LaKita says
Thank you so much Ramona, hope you get a chance to try it soon 🙂
Anna says
The cake turned out perfect! It has the most wonderful crumb, so soft and so tender! My husband ate almost a half of the cake in one sitting, it was this good!
LaKita says
Thank you Anna! I fully understand your husband, this cake is hard to resist!
Tristin says
I had never thought to use Sun Drop in cake before! Loved this pound cake recipe!
LaKita says
Thank you Tristin! Happy to hear that you love the pound cake recipe 🙂
Moop Brown says
Growing up in the South, this has always been a comforting and classic recipe for me. Looks tasty.
LaKita says
Thank you so much, hope you get a chance to give it a try!
Marie says
This is such a clever way to make a beautiful pound cake! The soda adds a deliciously zesty brightness to it. The glaze is the perfect finishing touch!
LaKita says
Thank you Marie, I agree the soda does add a bit of freshness!
Amy says
I've never made a cake with soda before and have always wanted to give a recipe like this one a try. It was delicious! It reminded me of a cake my grandma used to make.
LaKita says
Thank you so much Amy, happy you enjoyed it 🙂
Dennis says
My family loved your pound cake! And it was my first time trying sundrop and I loved it!
LaKita says
Thank you Chef Dennis! So happy to hear the cake was a success and that you were able to give the soda a try!
Katie Crenshaw says
I am so glad I found this recipe! I had a cake similar to this years ago at a bakery. I always wanted to know how to make it. I found this recipe and decided to try it. It tastes just like the cake I remembered! I loved it.
LaKita says
Thank you Katie, glad to hear that you enjoyed the cake recipe!
Ann says
I love pound cake! Any substitutions one can use for Sun Drop, if it can't be found? Excited to give this cake a try!
LaKita says
Love a good pound cake as well Ann! You can substitute Mountain Dew, Mellow Yellow, or any citrus flavored soda.
Donna says
I've also subbed Orange Crush/Sunkist Orange for the Sundrop! Deee-lish!
LaKita says
Thank you for sharing Donna! That sounds like a great option for orange flavor. Will have to try it soon 🙂
Gloria says
I love pound cake. Just what I need for these dreary winter days. I love my bundt pans too...cakes look perfect always.
LaKita says
Thank you Gloria!! We love a good pound cake here 🙂