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The most delicious way to welcome citrus season is with a sparkling citrus champagne bundt cake. With a light and lovely golden crumb and the perfume of winter citrus, this bundt is reminiscent of the best pound cake.
Made with champagne (or prosecco), fresh citrus zest, and freshly squeezed citrus juice, this simple citrus bundt cake is so light and delicious.
I love to top slices with a dusting of snowy powdered sugar. It’s also fantastic served with creamy scoops of homemade Meyer lemon ice cream or a drizzle of lemon glaze.
Success Tips
Use fresh citrus zest and juice in this cake – I love using a blend of winter citrus like Meyer lemons and tangerines. For maximum citrus flavor, combine sugar and citrus zest in a food processor and process for 1 minute, until finely ground and aromatic.
The baking time may vary a bit depending on the shape of your bundt pan, so start testing for doneness after 40 minutes in the oven. Cool for 15 minutes in the pan, then invert onto a wire rack to cool completely before serving.
More sweet citrus recipes you’ll love:
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Citrus Champagne Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 44 minutes
- Total Time: 1 hour 4 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This light and lovely citrus champagne bundt cake is perfumed with winter citrus and the perfect celebratory bundt cake for citrus season!
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
- 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.
Notes
Baking pan: I used this 10-cup Heritage Bundt Pan
The cake smells delicious! Mine didn’t fill the 10 cup pan I used as hoped. Ingredients room temp. Fresh baking powder. May I ask how you measure flour? Or what the weight of flour is on a baking scale? I stirred flour, spooned in cup the leveled. Grateful!
Hi Cyd, I follow America’s Test Kitchen weight for all-purpose flour (1 cup = 140 grams), so for this cake I would use 350 grams of all-purpose flour. Hope that helps for the future!