Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Sweet Potato Pound Cake


  • 1 cup butter, softened
  • 2 cups Zulka Morena sugar
  • 3 cups all-purpose flour
  • 4 eggs
  • 2 cups sweet potato, cooked
  • 1 tsp pure vanilla extract
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • ¼ cup milk


Pre-heat oven to 3500 F. Butter or spray a bundt ban and set aside.

In a large bowl, cream butter and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, blending well after each addition. Add sweet potatoes and milk and blend; then add the vanilla, baking powder, cinnamon, baking soda, salt and nutmeg and mix well.  Mix in the flour one cup at a time.

Pour mixture into prepared pan and bake for 45 minutes to 1 hour, until set. Let cool for 30 minutes, then remove from the pan onto a serving dish.  Dust with powdered sugar.

Lemon Cream Cake


  • 5 large eggs
  • 1 3/4 cups of Zulka Morena Sugar
  • pinch salt
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2/3 cup heavy cream
  • 6 tablespoons melted butter
  • finely grated zest of 3 lemons
  • 2 tablespoons fresh lemon juice


Heat oven to 375°F. Butter and flour a 9x5x3-inch loaf pan.

In a large bowl combine the eggs, sugar, and salt.  Beat with an electric mixture until thick and a light lemon color.

In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time; blending well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.

Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.

Brownie Cupcakes


  • 4 oz cream cheese, softened
  • 1/2 stick (4 Tbsp) butter, softened
  • 2 cups confectioners’ sugar
  • 1 stick (1/2 cup) butter, softened
  • 4 oz semisweet baking chocolate, chopped
  • 1 cup Zulka Morena Sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 12 fresh raspberries


Pre-heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.

In a medium bowl, beat first three ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate for about 30 minutes.

Melt 1 stick butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, one at a time, until well blended. Stir in flour, cocoa and baking powder just to blend. Pour into muffin cups.

Bake 30-35 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).

Spoon frosting into a large ziptop bag, snip 1/2 inch off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.

Moist Chocolate Cake


  • 1-1/2 cups all-purpose flour
  • 1 cup of Zulka Morena Pure Cane Sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup cold water
  • Zulka powdered sugar


Pre-heat oven to 350°F. Butter and flour a 8 inch square baking dish.

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Using a spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined.  Batter will be thin.

Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with Zulka powdered sugar.

Natural, Pure, Cane Sugar