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using sparkling water
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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

Ingredients

  • 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

Instructions

  • 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.