Imagine a dessert that combines the elegance of champagne with the bright, zesty punch of lemon - a cake so divine it transforms an ordinary moment into a spectacular celebration. This Champagne Lemon Bundt Cake isn't just a recipe; it's a culinary experience that promises to elevate your baking skills and impress every guest who takes a bite. Whether you're marking a special occasion or simply craving a luxurious treat, this recipe is your ticket to becoming a baking superstar.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup champagne
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup lemon juice
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all ridges and corners are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of dry ingredients.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
- Gradually add the sifted dry ingredients to the wet mixture, alternating with the champagne. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a champagne-lemon glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and champagne are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough crumb.
- Pan Preparation is Key: Thoroughly grease and flour your bundt pan, paying extra attention to intricate designs to ensure easy cake release.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before inverting to prevent breaking, and cool completely before adding any glaze or powdered sugar.
- Champagne Selection: Use a dry champagne for the best flavor balance, avoiding overly sweet varieties.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 48g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
