Cherry Lemon Sundrop Recipes

SUN DROP® POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth. Mix flour, 6 fluid ounces citrus-flavored soda, eggs, lemon extract, and vanilla extract into the creamed mixture until well incorporated. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour 15 minutes. Let cake cool for 10 minutes before turning cake onto a serving plate.
• Whisk confectioners' sugar, 2 tablespoons melted margarine, and 1 fluid ounce citrus-flavored soda together in a bowl until smooth; spread over cake.

CHERRY-LEMON SUNDROP(C) ICE CREAM

Steps:

• Mix ingredients until blended.
• Pour into ice cream maker and follow manufacturers directions.
• Once finished in ice cream maker, place in freezer for and hour or so to harden.
• Stir to blend and cream.
• Serve with Maraschino Cherries on top, if desired. Enjoy!

LEMON CHERRY CAKE

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

SUNDROP LEMON CUPCAKES

Steps:

• 1. Pour your Sundrop out of the can/bottle ahead of time into a bowl or cup so it can lose some of its "fizz" before you add it to your cake mix. Preheat your oven to 350 degrees. Place cupcake papers in your cupcake pans.
• 2. Pour the cake mix into your mixer bowl. Add the lemon pudding (in powder form) to the mixture. Add the lemon extract and oil. Mix on medium speed for about two minutes until it is well blended. Add your lemon zest, if you wish, with a spatula.
• 3. Fill cupcake papers about 2/3 full. Bake for approximately 20-25 minutes until a toothpic inserted into the middle of a cupcake comes out clean.
• 4. When they are cool, you can frost them with this tasty frosting: Lemon Buttercream Frosting: 1 lb of unsalted butter 1-2 tbl of heavy whipping cream 1 1/2 tsp vanilla 1-2 tsp lemon extract 2 tsp freshly grated lemon zest (optional) 3-4 cups powdered sugar Directions: Cut butter into small squares into a large bowl and blend with mixer until fluffy. Add whipping cream, vanilla, and lemon extract to butter. Once ingredients are incorporated, turn mixer down to low and gradually add powdered sugar until frosting reaches desired consistency (the more powered sugar you add, the thicker the texture of frosting). Then add your lemon zest by hand, if you choose to use it.