Homemade Cream Soda Pound Cake

Homemade Cream Soda Pound Cake

Ingredients

• For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup heavy cream
• 1/2 cup cream soda (use a good-quality brand for the best flavor)
• 1 1/2 tsp vanilla extract
• 1 tsp almond extract (optional but adds a nice depth of flavor)

• For the White Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• 1/2 tsp vanilla extract
• Pinch of salt (optional)

👩‍🍳 Instructions

Make the Pound Cake:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, or line with parchment paper.

In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 5–7 minutes).

Beat in the eggs, one at a time, making sure to mix well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

In a measuring cup, combine the heavy cream and cream soda.

Alternate adding the dry ingredients and the wet ingredients (heavy cream and cream soda) to the butter mixture. Start and end with the dry ingredients, mixing just until combined.

Stir in vanilla extract and almond extract (if using).

Pour batter into prepared pan and smooth the top.

Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.

Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Make the White Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and the glaze reaches a pourable consistency. You can adjust the amount of milk for a thinner or thicker glaze.

Drizzle glaze over the cooled cake, letting it cascade down the sides.

💡 Tip:
If you want to make this cake even more festive, you can add a few sprinkles or even some whipped cream on top for an extra touch of sweetness!