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Sliced cream soda pound cake on a platter with white icing and powdered sugar.

Cream Soda Pound Cake – Vintage Holiday Cake

Buttery, classic pound cake made extra light and flavorful with the sweet fizz of real cream soda. A vintage-inspired dessert, perfect for holiday gatherings and year-round celebrations!
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Equipment

  • Stand mixer or hand mixer, large mixing bowl, bundt pan, spatula, cake tester or toothpick.

Ingredients
  

  • - 3 cups cake flour
  • - 2 1/2 cups granulated sugar
  • - 1 cup 2 sticks unsalted butter, room temperature
  • - 5 large eggs room temperature
  • - 1/2 cup cream soda
  • - 2 tsp vanilla extract
  • - 1/2 tsp baking powder
  • - 1/4 tsp baking soda
  • - 1/2 tsp salt
  • For Glaze:
  • - 1 cup confectioners’ sugar
  • - 3 tbsp cream soda
  • - 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 315°F (157°C). Grease and flour a bundt pan.
  • In a bowl, sift together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each.
  • Mix in vanilla extract. Add dry ingredients alternately with the cream soda, beginning and ending with flour.
  • Pour batter into pan. Bake 1 hour 10 minutes, or until a toothpick inserted comes out clean.
  • Cool 15 minutes in the pan before turning onto a rack to cool completely.
  • For glaze: Whisk sugar, cream soda, and vanilla until smooth. Drizzle over cooled cake.

Notes

Cake keeps well at room temperature up to 3 days. For extra holiday flair, top with powdered sugar before serving.
Calories: 340