The recipe I followed originally called for almond champagne, I am not a fan of almond flavor, but if you are I hear Trader Joe’s carries a great almond Champagne.
I made this cake for my mother-in-law, she and I share a love of lemon, and Champagne is a favorite of hers, so the two together were perfect for her birthday cake! This cake is dense and not too sweet, and the frosting perfectly tops off this cake for a touch of sweetness. And look how pretty it is too.
1 cup softened butter
2 cups granulated sugar
5 whole eggs
1/2 tsp. vanilla
Juice and zest of one lemon
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup Champagne (I used Cooks (the quality is not a huge factor when you cook/bake with it)
Preheat oven to 350 degrees.
Whisk together the dry ingredients: flour, baking powder, baking soda and salt.
In a stand mixer, beat the butter and sugar until creamed and smooth. Just like you would starting cookie dough.
Once the butter and sugar are creamed slowly mix in the dry ingredients.
Once the batter is mixed together, add the champagne and stir slowly – watch out it will bubble up!
I used my fancy new Pampered Chef stoneware bundt pan,but any bundt pan you have is good. Even a regular cake pan would due, it’s just prettier and fancier looking in a bundt pan.
Spray your pan with oil or wipe the pan with butter.
Pour in the batter and put into a preheated oven. Bake for 1 hour.
Frosting, Frosting Frosting…
And for the best part of the cake FROSTING!
1 cup powdered sugar
2 tsp. lemon zest
2tsp. heavy cream (or milk)
1/2 tsp. vanilla
Mix all ingredients in a bowl and set aside until the cake is almost cooled. If the cake is semi-warm the frosting can melt a little and will drip down the sides in the most delicious way. (the original recipe called for Champagne in place of the milk but my kids were going to eat this so I opted out of the champagne, but it would have been really good I bet, let me know if you try it and leave a comment about it!)
Serve with a nice glass of champagne!
Recipe adapted from www.countrycleaver.com