A light and lovely citrus champagne bundt cake!
I hope your Christmas celebration was merry and bright! As we look ahead, I can’t think of a more delicious way to close out the year than with a sparkling citrus champagne bundt cake. With a light and lovely golden crumb and the perfume of winter citrus (I used a blend of tangerine and Meyer lemon zest), this bundt is reminiscent of the best pound cake.
Dust with snowy powdered sugar or serve with creamy scoops of Meyer lemon ice cream (and a glass of bubbly, of course!). Wishing you all a very Happy New Year!
Bundt Cake Success
- Bring butter and eggs to room temperature before beginning.
- Use fresh citrus zest and juice in this cake – I love a blend of winter citrus.
- For maximum citrus flavor, combine sugar and citrus zest in a food processor and process for 1 minute, until finely ground and aromatic.
- Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 40 minutes.
- Let the cake cool for 15 minutes before inverting onto a wire rack. Cool completely, and dust with powdered sugar before serving.
- This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Dust with powdered sugar just before serving.
This light and lovely citrus champagne bundt cake is perfumed with winter citrus and the perfect celebratory bundt cake!
- 2 1/2 cups flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups sugar
- 3 Tbsp fresh citrus zest
- 10 Tbsp unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup champagne or prosecco
- 1/4 cup freshly squeezed citrus juice
- 1 tsp vanilla extract
- powdered sugar, for dusting
- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Combine sugar and citrus zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Mix in flour mixture on low speed until almost incorporated. Add champagne, citrus juice, and vanilla; mix on low speed just until combined.
- Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- Bake for 40 to 44 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely. Dust with powdered sugar before serving.
Baking pan: I used this 10-cup Heritage Bundt Pan
Keywords: Citrus, Champagne, Bundt Cake