Almond Champagne and Lemon Bundt Cake
Bundt cakes became popular in the 1950s and 1960s when the Bundt pan was introduced by the Nordic Ware company.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Almond Champagne and Lemon Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the almond extract.
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Gradually mix in the flour mixture, alternating with champagne and lemon juice.
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Stir in the lemon zest.
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Pour the batter into the prepared bundt cake pan.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, sprinkle with toasted sliced almonds and powdered sugar.
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Serve and enjoy!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 44g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
