HomeRecipesPerfect (Sundrop) Pound Cake

Perfect (Sundrop) Pound Cake

Sundrop is a soft drink manufactured in Gastonia, North Carolina, and though it is a lemon-lime drink, Sprite and Mountain Dew cannot compete with its deliciousness. Sundrop makes this a perfect lemon pound cake, according to Vangie Harakas, mother of intern Mary Rebecca Harakas, to which this recipe belongs. Read more about Mary’s quest for the perfect Southern pound cake here

To diversify and refine your Sundrop Pound Cake, you may need innovative kitchen tools like a measuring spoon, dough mixer, cake shaper and slicer.

3 cups sugar
2 sticks butter
1/2 cup Crisco shortening
3 cups flour
6 oz. Sundrop
5 eggs
1 tsp. lemon extract
1 tsp. vanilla extract


2 cups powdered sugar
2 Tbps. melted butter
1 oz. Sundrop

Preheat oven to 350 degrees. Grease and flour a metal tube pan. Beat sugar, butter and Crisco until light and fluffy. Add remaining ingredients and pour in prepared pan. Bake one hour and 15 minutes, or until toothpick inserted comes out clean. Let cool 10 minutes before turning onto plate.

Whisk glaze ingredients and spread over cake.

Photo by UpperPond/jane from Flickr Creative Commons.

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  • porkchop / June 22, 2014

    This is the easiest and best tasting cake ever. I always use cream cheese icing on mine. Can’t have a family get together without it.

  • Jamie Wojciechowski / December 2, 2016

    I have found that using a COLD oven works really well with this recipe. The one you have is very similar to our ” family ” recipe. We’ve been tweaking the original recipe Sun drop put out with this soda back in the 80s.
    We add 8oz of Sun drop and 2 tsp of lemon flavoring to the cake itself and place into a cold oven, then turn oven on to 325° for 1hour and 15 minutes.
    The glaze we add 1/3 cup Sun drop and 1tsp vanilla to 2 cups powderd sugar and 2 tbs butter.

    Just thought I’d add my 2 cents! This is an absolute family favorite! My grand mother makes at least 10 of these for various family members at thanksgiving as well as Christmas time. Personally I only make a couple but they are a rare holiday treat!

    • Whitney / December 22, 2016

      This may be silly, but I’ve read people put Crisco shortening in their cake. Is this recipe calling for veg. oil, or shortening? I am a beginner learner and need some guidance!

      Thank you!

  • whitney / December 22, 2016

    Is this asking for shortening or crisco oil?

  • naleśniki / March 24, 2017

    It seems delicious!!!

  • Robin / March 22, 2018

    What type of flour is used in this repipe? I am going to make it this weekend for the first time and want to make it correctly.

  • ggcakes / May 3, 2018

    robin i have made this cake for 30 years and use cake flour or pillsbury flour or white liliy or any known brand flour will work i prefer to use box cake flour in most of my cakes

    • Marie miller / September 17, 2019

      Crisco shortening. I’ve made this cake for years and it turns out perfect every time. We love it !

    • Ashley / February 2, 2021

      I have white lily all purpose and self rising . What would be best?

  • Linda / July 6, 2018

    If someone could please tell me how to make this cake with cocoa powdet and how much do I have to add. I will greatly appreciate it.

  • Cdockery / June 25, 2021

    Do you melt the butter or room temp