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+ servings
using sparkling water

Sparkling Water Pound Cake

This sparkling water pound cake is made with Tangerine flavored La Croix, but feel free to vary the flavors of water and add-ins.
Course Dessert
Cuisine Amercan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16
Author Cookie Madness


  • 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

Citrus Glaze

  • 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.