Description
Time to break out the bubbly – to bake with it! Lemon and almond are a match made in heaven in this Bundt cake.
Ingredients
Units
Scale
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
For Frosting:
- 1 cup powdered sugar
- 4 tsp Champagne
- 1 tsp Lemon Zest
- 1/2 tsp Vanilla
Instructions
For Cake:
- 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.
For Frosting:
- In small bowl, whisk together powdered sugar, champagne, lemon zest and vanilla. Pour over cooled bundt cake before serving.