Almond Champagne and Lemon Bundt Cake
How three bottles of almond champagne have managed to stay in my apartment intact for as long as they have is as a complete mystery to me as it is to you.
One full size and two split bottles of almond champagne from Beka’s wedding back in ’10 (yeah, I said ’10) have remained in my fridge waiting for some sort of “special occasion” that I keep letting pass by me. Really, I like the stuff and I’m being stingy with it.
One split was shared by me and Ben the night he proposed. It was a mini-tribute to Beka who was across the country, but who was a big reason as to “how” we got engaged. She was with Ben when he picked out my ring. Bestie helping bestie’s boyfriend, ya see. It’s what good friends do. And after that the other two baby-bottles stayed at home in the back of the fridge nestled up with the beastie bottle waiting to be put to good use.
But now, finally – I have found a really good reason to break out the bubbly. To bake with it! If that’s not a reason to celebrate, I don’t know what is.
Almond and lemon go together like PB& J, Nutella and a spoon, and Sunny and Cher, in the “I got you, babe”-way – not the weird high waisted 70’s bell bottomed clad and stoned sorta way.
The point is…
The lemon and almond profile go together in an awesome and cosmically aligned way and with almond champagne on hand to liven up the joint, it seemed like the perfect avenue in which to shift this bundt into high gear.
After preheating my oven to 325 degrees. All of the ingredients were whisked into eggy oblivion.
~ 1 cup butter, softened
~ 2 cups sugar
~ 5 whole eggs
~ 1/2 tsp Almond Extract
~ Juice and zest of 1 Lemon
~ 3 cups All- Purpose Flour
~ 1/2 tsp Baking Powder
~ 1/2 tsp Baking Soda
~ 1/4 tsp Salt
~ 1 cup Almond Champagne
Butter and sugar beat together until smooth is one of the best things to come out of a mixing bowl. I can’t help but dip a spoon in every time I make this or cookies. Why lie, I’m a rebel.
With the creaming of butter and sugar complete it was time to add in the rest of the ingredients.
With the last, but most crucial ingredient being the almond champagne.
Into a sprayed bundt pan it went and it was ready for it’s close up with Mr. Deville, ie: my oven.
While the bundt was baking (Hi, I’m Megan and I’m an alliteration-aholic), I began the quick work of prepping the frosting.
~ 1 cup powdered sugar
~ 4 tsp Champagne
~ 1 tsp Lemon Zest
~ 1/2 tsp Vanilla
Set aside until you’re ready to pour it over your almost-cooled baked bundt.
Then once sufficiently cooled, pour it over, let it drip down the sides and into every little crevice it can. Slice off a piece and devour it like an anaconda feasting on a a deer. Unhinging your jaw is allowed. And not at all un-lady-like under these delicious circumstances.Print
Time to break out the bubbly – to bake with it! Lemon and almond are a match made in heaven in this Bundt cake.
For Bundt Cake:
- 1 cup butter, softened
- 2 cups sugar
- 5 whole eggs
- 1/2 tsp Almond Extract
- Juice and zest of 1 Lemon
- 3 cups All- Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Almond Champagne
- 1 cup powdered sugar
- 4 tsp Champagne
- 1 tsp Lemon Zest
- 1/2 tsp Vanilla
- Preheat oven to 325 degrees.
- In stand mixer, cream together butter and sugar.
- Beat in eggs, almond extract, lemon juice and zest, baking soda, baking powder and salt.
- Add in almond champagne and lastly, flour.
- Pour into a greased bundt pan and bake for 1 hour, or until tooth pick comes out clean. Allow to cool 10 minutes in pan, and then turn out onto a cooking rack.
- Slice when cooled and covered in frosting. Devour.
- In small bowl, whisk together powdered sugar, champagne, lemon zest and vanilla. Pour over cooled bundt cake before serving.
Keywords: lemon bundt cake, champagne cake, lemon almond cake
Find this recipe at 4 Little Ferguson’s.