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Cream Soda Pound Cake
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Cream Soda Pound Cake
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When your favorite from scratch pound cake recipe joins forces with a bottle of classic Cream Soda, you get this out of this world moist and delicious Cream Soda Pound Cake! It will leave you feeling a bit nostalgic….and wanting a second slice. 

Prep time
Bake/Cook time
8 servings
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Cream Soda Pound Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
8 servings


Pound Cake


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with non-stick cooking spray and line with parchment paper, leaving a bit of overhang. Spray parchment paper with non-stick cooking spray. Set aside.
  2. In bowl of a stand mixer, cream butter, shortening, and sugar until light and fluffy. Add eggs one at a time, and then add vanilla extract. Add flour alternately with Cream Soda, mixing until well combined.
  3. Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow cake to cool  for about 20 minutes before removing from pan.
  4. Place a cooling rack over a baking sheet, or a piece of parchment paper.
  5. Prepare icing by whisking together the sugar, Cream Soda and vanilla extract until shiny and smooth.
  6. Remove pound cake from pan and place on cooling rack. Frost pound cake with the Cream Soda icing. Place in refrigerator for about 30 minutes to set before slicing.


Recipe developed for Imperial Sugar by Aimee Broussard @SouthernFromScratch.

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