Ree Drummond Adds This Classic Soda To Her Pound Cake - Tasting Table

"Like substituting club soda for baking powder in baked goods or adding brew to make beer bread, fizzy lemon-lime pops' air bubbles create pockets of carbon dioxide in the cake batter and ultimately help the cake rise sans other leavening agents. While some traditional pound cakes use baking powder, Drummond's rendition uses only the flavored soda to achieve its tender crumb and buttery, citrus taste."

"A good pound cake's simplicity - and undeniably buttery taste and texture - is a major part of its allure. Lemon-lime soda works perfectly because it imparts a syrupy sweetness and nostalgic citrus hints that add a nice complementary flavor and balance the cake's rich taste. If you give Drummond's recipe a try, you can bake the cake as she suggests with vanilla and lemon extract, too. Add lemon or lime zest to boost the citrus in the recipe even further."

A pound cake variation uses carbonated lemon-lime soda in the batter to provide rise and citrus flavor without relying on other leavening agents. The fizzy soda creates pockets of carbon dioxide that help the cake rise and produce a tender crumb. Lemon-lime soda also contributes syrupy sweetness and nostalgic citrus notes that balance the cake's rich, buttery taste. Any carbonated lemon-lime pop can be used, and the cake can be flavored further with vanilla and lemon extract or boosted with lemon or lime zest. Other flavored sodas, like orange or grapefruit, can create additional variations.

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