Sparkling Water Pound Cake was inspired by the Lemon 7-Up Cake I baked the other day. We love 7-up, but what we usually have around is sparkling water. I wanted to see if using sparkling water in a pound cake would work in its place, so I used tangerine flavored La Croix and a little tangerine zest.
Sparkling Water Pound Cake Texture
The result was a great tasting cake with a soft texture and a good burst of tangerine flavor. Sadly, something went wrong when I greased and floured my Bundt pan because the cake lost some of its crust on the way out. Apparently there’s no such thing as too much grease and flour on a Bundt pan.
Oh well. Here’s the texture shot. That didn’t go well either. I was trying to take pictures at night and feeling very impatient.
As mentioned, I used La Croix Tangerine and added some tangerine zest to the batter. Next time I might use lemon or lime flavored water and lemon or lime zest or use plain sparkling water, extra vanilla and chocolate chips. Lots of possibilities!
Sparkling Water Pound Cake
- 3 sticks unsalted butter softened (336 grams)
- 3 cups granulated sugar 588 grams
- 1 1/4 teaspoon salt omit 1 tsp if using salted butter
- 5 large eggs room temperature
- 1 1/2 tablespoon zest or use orange, lime or lemon
- 1/2 teaspoon vanilla
- 3 cups all-purpose flour 380 grams, sift after measuring
- 1 cup your favorite flavored Tangerine, lime or lemon sparkling water
- 1 tablespoon tangerine juice
- 1 tablespoon lemon juice
- 1 cup sifted powdered sugar
- Preheat oven to 325 degrees F. Thoroughly grease and flour a standard 12 cup Bundt pan.
- With an electric mixer, beat the butter, sugar and salt (if using) until light and creamy, scraping bowl often.
- Add eggs one at a time, beating well after each addition.
- Stir in flavorings (zest and vanilla).
- Alternately add flour and sparkling water. Mix after each addition.
- Pour into pan and bake at 325 degrees F. for 60 to 80 minutes or until a skewer inserted comes out clean.
- Let cool in pan for 10 minutes, then remove from pan and let cool completely. Drizzle with glaze.
- To make the glaze, mix together 1 cup powdered sugar and the 2 tablespoons of juice or just enough to make it thick enough to flow from a spoon.
That looks delicious. I have found that if I put my greased/floured bundt cake pan in the fridge while I’m mixing up the cake, the batter doesn’t stick. I’m not sure why. I tried it on a whim after having a few cakes stick and it worked.
Now I’m going to have to pick up a copy of that too! I also prefer Rumford.
Rumford is the one I usually use too, and it does good for some stuff per the article, but not every thing…I won’t spoil it so you can enjoy the article 🙂 It is Cook’s Country (not Illustrated) BTW. I look forward to hearing your take on it and how it matches up with your extensive experience.
Sue, thanks! We liked it. So did my niece, Lily, who loves citrus :).
Sonya, I am going to grab that issue of CI. I sure hope they picked Rumford as their favorite because it’s mine and I’m always recommending it to people.
This is such a cool experiment – I’m glad that it turned out delicious! Thanks for the reminder about the bundt pan.
I wanted to add that the latest Cook’s Country issue (December/January 2016) has a REALLY interesting article about baking powder – they did a taste test and found huge differences between brands in terms of rise and other things – I just loved it and thought of you!
Your pound cake sounds creative and tasty.