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.
Servings 16
Ingredients
- 3 sticks unsalted butter softened (336 grams)
- 3 cups granulated sugar 588 grams
- 1 ¼ teaspoon salt omit 1 tsp if using salted butter
- 5 large eggs room temperature
- 1 ½ tablespoon zest or use orange, lime or lemon
- ½ 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.