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
Almond Champagne and Lemon Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
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.
I adore lemon and almond together. This is perfect but no way champagne would last that long in my house!
Lemon, almond and champagne! I’ll take 5 pieces please! This sounds incredible!!
this is so pretty! i love my lemon and my champagne and girl, you just won the key to my heart! 😉 lovely!!
Oh this sounds perfect!
Bundt cake…it’s what’s for breakfast. Lemon is my fave! Serious props for having the champagne in your possession as long as you have…and HOLY CRAP!! Almond champagne?! How has its very existence escaped me for so long? Must source ASAP.
I’m with Kirsten. Had I know of the existence of almond champagne, I would have been buying it (and enjoying it) for years. Now I feel cheated. Only one way to fix that… your cake, of course! It’s the perfect excuse to go booze shopping. I’mma have to try this one. Soon.
I love bundt cakes and I also love almond flavor in desserts. This cake looks moist and really delicious! The addition of the lemon and the fact that the almond flavor comes along with the alcohol makes it even better! Well done. I love it!
Heart of my heart! And here I was thinking I was this freak who loved to eat creamed butter and sugar whilst I was mixing! I love it. Fact: Sometimes if I have to wipe off a spatula that has been in it or something, I’ll do a quick sugar-scrub in the sink with whatever hath stuck to my hands.
I have not used my bundt pan for a while…I am putting this recipe in my to do folder…Excited to try this out. Looks really delicious!
What a beautiful idea – and a delicious post! that cake looks delectable!!
yum. please save (and send) me a piece.
Ah, put the champagne in the batter. See, I thought you’d just pour yourself a glass and bake when you said you’d bake with it. 😉 I’m sure your idea worked well, too. It looks great!
Um, I am pretty sure I could subsist off this cake. Super fabulous. All my favorite flavors. Ah, heaven.
Why don’t I know about almond champagne?? Sometimes I really question what I’m doing with my life.
This looks incredible.
This sounds fantastic! Almond and Lemon are two of my favorite dessert flavors ever. Second only to chocolate. 😉 Definitely a worthy reason to open a bottle!
I saw your blog on foodgawker and bookmarked it. A mouth-watering recipe!
I’ve been told I need to try that champagne.
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