Champagne Pound Cake
This Champagne Pound Cake is ultra moist, has a fine crumb, and a light champagne flavor! It is perfect for all sorts of special occasions.
Servings: 15 servings
Ingredients
For the Champagne Pound Cake
- 3 sticks unsalted butter, softened (339g)
- 3 cups sugar (600g)
- 5 large eggs, room temperature
- 3 cups All Purpose Flour (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
- 1 cup champagne of choice (We used Andre Extra Dry) (235g)
- 1 teaspoon vanilla extract (4g)
For the Simple Champagne Glaze
- 1 cup Confections Sugar sifted
- 1-2 Tablespoons Champagne to desired consistency
- pinch of salt
Instructions
- For the CakeGrease and Flour Bundt Pan
- Preheat oven to 325 degrees F
- In a separate bowl whisk the all purpose flour, baking powder and salt for 30 seconds to combine, set aside.
- Mix the butter until smooth, gradually add the sugar and vanilla extract and mix until light and fluffy (3 to 5 minutes)
- Add the eggs one at a time blending after each until the yellow of the yolk disappears
- Alternately add the flour mixture with the champagne. Beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 of the champagne). Do not mix above medium speed or over mix the cake batter.
- Bake at 325 degrees F for 60 minutes or until a toothpick comes out clean. *Baking times may vary.
- This recipe makes approximately 8 cups of batter.
- Allow to cool in the pan on a wire rack for about 10 minutes before flipping out onto cake base or pedestal.
Simple Champagne Glaze
- Combine sugar, pinch of salt, and champagne (start with 1 tablespoon champagne and adjust to desired consistency).
- Load into a piping bag with the tip snipped away and pipe/drizzle onto cake.
Notes
This cake can be wrapped in plastic wrap followed by foil, and frozen for up to three months! To thaw, move the wrapped cake to the refrigerator the night before. Then, the next morning, move it to the kitchen counter and continue thawing.