metallic-tasting lemon-poppy seed pound cake
I recently made a favorite lemon-poppy seed pound cake recipe in a metal bread pan. Although I can't be absolutely positive, I think I used the same one I've used in the past. However, the finished product had a decidedly metallic taste (unpleasant, to say the least), and I'm wondering why. Did the acid in the lemon juice react somehow with the pan? Should I be using a glass pan instead? And if so, should I modify the baking temperature?
My first thought is that it may have something to do with baking powder vs. baking soda... too much baking powder will give anything a distinctly metallic flavor. I know this quite well since my dad's pancakes *always* came out tasting like this, and mine never do despite using the same pan he did.
Did you use baking powder or baking soda? IF baking soda, did you change the liquid ingrediant? To fully activate the baking soda, you need an acid such as buttermilk, acidified milk (added vinegar or lemon juice), lemon juice (flavoring may not be enough), yogurt or sour cream. The acid not only fully activates the baking soda, it nullifies any chemical after taste. Rather than a metallic taste is it a chemically taste like if you had baking soda straight?
I've made plenty of quick breads in both metal and glass pans with no after-taste unless I screwed around with baking soda-acid combination.
In the end, baking is chemistry. Fiddle with the ingrediants and the result shifts around.