Champagne Pound Cake Recipe

Very moist, fine crumb, and mild champagne flavour in this Champagne Pound Cake! It suits all special occasions.

Ingredient

– 3 sticks unsalted butter, softened (339g) – 3 cups sugar (600g) – 5 large eggs, room temperature – 3 cups All Purpose Flour (not self-rising) (375g) – ½ teaspoon baking powder (2g) – ½ teaspoon salt (3g) – 1 cup champagne of choice – 1 teaspoon vanilla extract (4g) – 1 cup Confections Sugar sifted – 1-2 Tablespoons Champagne to desired consistency – pinch of salt

For the Bundt pan, grease and flour it.Warm the oven up to 325 degrees F.In a different bowl, mix the all-purpose flour, baking powder, and salt for 30 seconds with a whisk.

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Direction

Set this bowl away. Add the sugar and vanilla extract slowly while mixing the butter until it is smooth. Keep mixing for 3 to 5 minutes, until it is light and fluffy.

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After adding each egg, mix until the yolk is no longer yellow.Add champagne and flour alternately. Starting and ending with dry ingredients. (3 dry ingredients and 2 champagne).

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Avoidovermixing cake batter over medium speed.Bake at 325 degrees F for 60 minutes or until a toothpick comes out clean. *Baking durations vary.

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About 8 cups of batter can be made with this method.It should cool for about 10 minutes on a wire rack in the pan before being turned out onto a cake base or stand.

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Mix champagne, sugar, and a pinch of salt (start with 1 tablespoon of champagne and add more or less to get the right consistency).

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You should load the mixture into a piping bag, remove the tip, and then pipe or drizzle it onto the cake.

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also see

also see

Lemon Blueberry Sour Cream Pound Cake Recipe