citrus champagne bundt cake

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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.

Citrus Champagne Bundt 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.

Citrus Champagne Bundt Cake

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Citrus Champagne Bundt Cake

Citrus Champagne Bundt Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 20 minutes
  • Cook Time: 44 minutes
  • Total Time: 1 hour 4 minutes
  • Yield: 12 servings

Description

This light and lovely citrus champagne bundt cake is perfumed with winter citrus and the perfect celebratory bundt cake!


Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  4. 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.

Notes

Baking pan: I used this 10-cup Heritage Bundt Pan

Keywords: Citrus, Champagne, Bundt Cake

Citrus Champagne Bundt Cake

More citrus recipes you’ll love:

Citrus Vanilla Sheet Cake
Vanilla Citrus Sandwich Cookies
Citrus Curd Linzer Cookiespag

29 comments
  1. I made this lovely cake as a gift for friends and they loved it so now I am making one for us! (I found Meyer Lemons at the store this morning and we are expecting snow.)
    A very happy new year to you!

  2. Wow! This recipe looks exactly what I was dreaming of for our Thanksgiving buffet. Do you think the batter is sturdy enough to handle a few fresh Cranberries in the cake?
    Lots of love from Germany!
    Jazz

      1. This cake is so delicious! I just snacked on a few crumbs (and more of the batter than I care to admit).
        Will definitely visit your blog more often!

    1. Hi Angela! This cake freezes well – let it cool completely on a wire rack. Once fully cooled, wrap in plastic wrap and then wrap again in foil or place the wrapped cake in a freezer bag and freeze up to 2 months. The day before you plan to serve, let the cake thaw (still wrapped to prevent condensation). Dust with powdered sugar or glaze just before serving.

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