Champagne Pound Cake
Hello friends! I hope you all had a great holiday weekend. I’m hoping it was filled with lots of family time, food and joy. Ours was exactly that and I am already looking forward to the New Year and why we have a simple champagne pound cake today to ring out the year.
2015 will go down in the books as the BEST year so far. It brought with it lots of heartache but also brought us Baby Elliott, the best present a girl can ask for. He has brought nothing but happiness and love into our family and has taken over our hearts. For that (and many more blessings), I am celebrating what was a great year. Ringing out 2015 and looking forward to 2016 with prayers that it will be an even better, brighter and happier year.
In the holiday spirit (as most people are off this week), I will keep this short and sweet. I made this pound cake over the weekend as I was looking for New Year’s Eve ideas. I believe toasting up the New Year deserves this champagne pound cake recipe that is simple, soft and amazing. If you’ve never tried bubblies (champagne, wine or soda) in your baking, it’s time to. It makes for light and airy cakes that are incredibly moist and crumbly at the same time! Make that a New Year resolution to bake with bubblies in 2016, starting with this pound cake. You can use whatever bubbly you have this week; champagne, sparking wine or juice. The cake will turn out great.
I topped the cake pictured with a sprinkling of powdered sugar but a simple champagne glaze (recipe below) will be a good addition too!
As you ring in the New Year, consider making this cake for your New Year’s Eve party. I will be staying in, tucked under a blanket on the couch enjoying snuggles from my favorite little man and I won’t trade that for anything else. But this cake will be on the coffee table along with some bubbly.
Have a great week and see you in the New Year!!
Champagne Pound Cake
- 1 ¼ cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 eggs, at room temperature
- ¼ teaspoon salt
- 3¼ cups all-purpose flour
- 1 cup champagne (or pink moscato)
- ¼ cup champagne
- 1-2 cups powdered sugar
Heat oven to 325 degrees F. Grease a 10-inch bundt pan with baking spray.
In the bowl of a stand mixer, beat the butter until light and creamy about 2 minutes on medium speed. With the mixer running, slowly add in the granulated sugar. Cream butter and sugar until light and fluffy, about 8 minutes on medium speed. Add eggs, one at time and mixing in between until combined, scraping down bowl as needed.
Reduce mixer speed to low and add in the salt and the flour, one cup at a time, mixing until just combined. Using a rubber spatula, fold in the champagne into the mixture.
Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 1.5 hours. (Be sure to keep an eye on it as it could bake faster depending on the size of your bundt pan).
Let cake cool in pan for at least 10 minutes before transferring to a cooling rack. Let cool completely.
To make icing, whisk the champagne with the powdered sugar in a small bowl. Drizzle glaze over cooled cake.
Adapted from Spiced//
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