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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!
Champagne Lemon Bundt Cake
Add a pop of bubbly to this delicious, moist Champagne Lemon Bundt Cake. 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!
Ingredients
For the Cake:
- 1 ½ c unsalted butter, softened (3 sticks)
- 3 c flour, spooned and leveled (plus more for greasing pan )
- 2 c sugar
- 4 large eggs
- ¾ c champagne (chilled)
- ¼ c sour cream
- 2 tsp vanilla extract
- 1 tsp sea salt
- 2 tsp baking powder
- 2 lemons, zested, (about 2 T lemon zest)
For the Icing:
- 2 ½ c confectioners sugar
- ½ tsp vanilla extract
- 1 – 3 T whole milk or cream
- 2 tsp fresh lemon juice
- pinch of sea salt
Instructions
For the cake:
- Preheat the oven to 350°F. 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. Add the eggs, one at a time, beating to incorporate each egg before adding the next. Don't over mix in any way, just mix to incorporate.
- Zest both of the lemons and add in the lemon zest and vanilla and mix to incorporate. In a separate 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. (The key is to alternate the mixing of dry and then wet ingredients so make sure only to beat half of the flour mixture in to start.)
- 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. Add the second half of the flour/dry ingredients to the bowl and once again beat to incorporate.
- Finally, add in the sour cream and beat to mix until incorporated and batter is smooth and creamy.
- Butter and flour the bundt cake pan (see post for more detailed explanation) making sure to get all the nooks and crannies of the pan. Spoon the batter into the greased and floured pan and use a spatula to even out. Give the pan a few nice taps to allow for the batter to even out as well. Bake for about 50 – 60 minutes or until a skewer or long toothpick comes out clean. (53-55 minutes seems to be the sweet spot in my oven.)
- Allow the cake to cool for about 15 minutes before removing the cake from the pan. This allows some of the cake edges to naturally pull away from the pan and make removal much easier. Transfer the cake to a cooling rack and allow to cool completely.
For the icing:
- When ready to ice, whisk together all of the icing ingredients. Add more confectioners sugar if icing seems too thin or more milk if it is too thick. Drizzle or spoon the glaze over the top of the cake and allow it to set before transferring to a cake plate. Garnish with lemon zest if desired.
- Store cake at room temperature in an airtight container for about 3-4 days.
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. 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.
Nutrition
Calories: 472kcal, Carbohydrates: 68g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 95mg, Sodium: 181mg, Potassium: 151mg, Fiber: 1g, Sugar: 47g, Vitamin A: 655IU, Vitamin C: 8mg, Calcium: 55mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Perfect. Just the right amount of sweet, light, fluffy, and flavorful!
Yay! One of my favorites!
Icing ingredients are missing something, not enough wet ingredients with 2 and a half cups of conf.sugar. It was just a dry lump. I added a little bit of water and some more fresh lemon juice but still not happy 😕
Hi Kim! I am so sorry–I am not sure what happened but the milk/cream should say “1-3” tablespoons of milk and not just 1. I am not sure if there was a recent glitch or what but if it’s too thick, more milk of cream is ideal. If you are not happy with the flavor, a tablespoon or 2 of melted butter is great as well. I apologize!
No, worries, since I was going after the lemony taste, I used a cup of confectionery sugar and added juice from the lemons until it was at the right consistency. The result was tart and sweet! And the cake was “Awesome!” Glad I found this recipe 😊
Yay!!! So happy to hear it Kim! Thanks for letting me know, I appreciate it!!
This cake was wonderful! I also had the same issue with the frosting consistency, but just kept adding cream and lemon juice until it had the drippiness I was looking for.
Great to know!! Will work on the frosting to make it better for future readers. Thanks!!
Hi! Planning to make this for the new year! In the icing it says 1 T of milk/ cream. Is that teaspoon? Tablespoon?
Hi! Hope you love it as much as we do! The T is for tablespoon!
Thanks so much!
You bet! Hope you loved it!!
Do you zest both lemons totally for this recipe? that seems like a lot…your advice please.
Hi yes! Zest from both lemons. I see it’s not clear in the recipe so will update. Thanks!!
Is this self rising flour or plain all-purpose flour in this cake
recipe?
Hi! All purpose is what I use.
Could prosecco be a substitute for champagne? Love lemons and bubbly!!
You sure can!! Any bubbly that you live should work great! I do too—so good!
Thank you overmuch for your prompt reply!!
No problem!!!
I made this cake in early November. I followed your instructions to the letter including your method of buttering and flouring my bundt pan. This is the most delicious & moist lemon cake that I have ever baked and it got rave reviews from friends & family. Thank you for this recipe Lori!
Oh my gosh this comment made my day!!! Sharing cake recipes can be hard because small issues can turn into big ones. I’m so so so happy it turned out and you loved it!!
I plan to make this cake for New Year.
Do you sift the flour? Can I substitute with cake flour.
Thank you.
Hi! The flour is not sifted. Thanks for asking. Also I have not tested the recipe with cake flour but I imagine whatever the conversion of the two may work. I have read that one cup plus two tablespoons cake flour subs for one cup all purpose.