Champagne Lemon Bundt Cake Recipe

Add a pop of bubbly to this delicious, moist Champagne Lemon Bundt Cake recipe. A perfect way to celebrate any occasion with the refreshing lemon and extra zest from the champagne. Not your average cake and we like it that way!

I have always aspired to be a baker, but it is not necessarily my strong suit. With a lot of practice, I am slowly getting there.

This Champagne Lemon Bundt Cake recipe has been a goal of mine for a long time. I wanted to nail, and I mean NAIL a bundt cake. For some reason, a basic cake just seemed too basic. Ha, who knows.

Why I love this cake:

• This lemon bundt cake recipe first and foremost screams refreshing to me. Light and fresh and a perfect bright flavor to compliment even the most simple occasions but also big celebrations.
• Bubbles: what a fun way to change up any regular cake recipe. Replacing milk with some champagne adds a bit of flair to this cake. It also shifts the flavor ever so slightly.
• For a made from scratch cake, it is actually pretty simple. I tested this cake at least 5 times so I can now bake it in my sleep, but I find it to be a very easy recipe to make if you are up for venturing away from the cake mix.
• Icing--the simple lemon icing drizzles over easily and makes the cake look so pretty and fancy. No need to spend a lot of time icing the cake, this one is perfect.

What you need to make this recipe:

• I used a Brut champagne--it's what I had in the house at the time I was testing the recipe.
• I prefer the lemon zest for flavoring in this recipe but you could opt for 1 teaspoon vanilla extract and 1 teaspoon lemon extract if desired.

For the icing:

The first test I used some champagne in the icing. It was a touch too much for me but feel free to skip the milk and go for more bubbly if you want!

• confectioners sugar
• whole milk
• lemon juice
• vanilla
• sea salt

How to make this recipe:

• In a medium bowl, using an electric mixer, beat together the softened butter and sugar for about 1-2 minutes. You want the butter and sugar to be fully incorporated and nice and fluffy. (steps 1 and 2)
• Add the eggs, one at a time, beating to incorporate each egg before adding the next. (steps 3 and 4)

• Add in the lemon zest and vanilla and mix to incorporate. (steps 5 and 6)
• In a bowl, whisk together the flour, sea salt and baking powder to combine well. Pour half of this mixture into the bowl with the wet ingredients and mix just to incorporate. No need to over mix this by any means. (steps 7 and 8)

• Slowly pour in the champagne and beat to mix. This may cause the batter to look a bit curdled or bumpy, but don't worry, it will all smooth out in the next several steps. This reaction is just caused from adding the champagne to begin. (steps 9 and 10)
• Add the second half of the flour/dry ingredients to the bowl and once again beat to incorporate. (see steps 7 and 8 again)
• Finally, add in the sour cream and beat to mix until incorporated and batter is smooth and creamy. (steps 11 and 12)

• My most important tip for making this lemon bundt cake recipe is in greasing and flouring the bundt cake pin. Wait until just before filling the pan to butter and flour it. If you want this cake to come out, don't take light of greasing the pan. Butter every nook and cranny of the pan, getting into the small spots. (step 13)
• Add several tablespoons of flour into the pan, cover it with plastic wrap and then shake the pan to get the flour into every nook and cranny as well. Flip it over and in every direction to get it in there! (steps 14 and 15)
• Dump out any extra flour. Spoon the batter into the baking pan--spooning versus pouring will keep any air bubbles from forming in the cake. Make sure the cake is spooned in evenly--use a spatula to help even it out. (step 16)
• Bake for about 50-55 minutes or until a long toothpick comes out clean. Make sure not to over bake or the cake will dry out!

Notes:

• For a successful cake, don't over mix. When it comes to adding in things like flour and eggs, only mix until incorporated. Over mixing a cake can make for a dry cake, and no one wants that, right?
• I use a 12 cup bundt cake pan. A good bundt pan is a major bonus. Using the same size pan will allow for best success and you won't overflow the pan when baking.
• Wait about 10-20 minutes before releasing the cake from the pan. I know it can be so hard to wait, but giving it a little time will allow the bundt cake to release a bit from the pan on its own.
• Measure things like flour and sugar correctly. This sounds obvious, but it can be easy to just scoop and go when we start moving. Stir the flour before measuring to aerate and keep from adding too much.

Try these other lemon recipes:

• Lemon Sugar Cookies
• Blueberry Lemon Dump Cake
• No Churn Lemon Ice Cream
• No Bake Lemon Energy Bars
• Lemon Poppy Seed Overnight Oats

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!