Champagne Citrus Cakes

If you’re looking to impress your Valentine this year…or yourself, whip up a batch of these citrus champagne cakes. The champagne and lemon bring bright bold acidity to the cake while the almond glaze brings nutty sweetness. They are tiny bites of perfection, and if I didn’t have to share with so many people, I would have made it into one big cake all for myself!

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Citrus Champagne Cake

Prep: 10 minutes
Cook: 20 minutes
Oven: 350°

  • 1c. Unsalted butter (2 sticks)
  • 2c. Sugar
  • 1/4tsp. Kosher salt
  • 5 Eggs
  • 2tsp. Vanilla
  • Zest of 2 lemons
  • 3c. Flour
  • 1/2tsp. Baking powder
  • 1/2tsp. Baking soda
  • 1c. Pink champagne (get a sweet one!)

  1. Preheat the oven 350°
  2. Using a stand or hand mixer, cream the butter and sugar until light and fluffy.
  3. Scrape down the bowl, and add the eggs, vanilla, lemon zest, and champagne until combined.
  4. In a separate bowl mix the flour, baking powder, and baking soda.
  5. Scrape down the mixing bowl and add the flour mixture all at once, starting one low and moving to medium mix the batter until combined.
  6. Coat the mini bundt cake pan well with butter, and then coat with flour.
  7. Fill each bundt cake about 1/2 way and bake for 20 minutes or until done.
  8. After baking allow the cakes to cool in the pan for 5 minutes, then remove from the pan and cool completely on a cooling rack.

Champagne Glaze

Prep: 5 minutes

  • Juice of 1 lemon
  • 2tbsp Pink champagne
  • Pinch of salt
  • 1c. Powdered sugar

  1. Combine all ingredients, this glaze will be thin.
  2. Dipped all the cool bundt cakes completely into the glaze.
  3. Let the cakes rest in the refrigerator to soak in the glaze, while the almond icing is prepared.

Almond Icing

Prep: 5 minutes

  • 4tbsp Almond milk
  • 1/2tsp. Almond extract
  • 1c. Powder sugar
  • Pinch of salt
  • Food coloring if desired
  • Sliced strawberries for topping
  • Sliced almonds for topping

  1. Mix all ingredients in a small bowl with a whisk.
  2. Drizzle over cool cakes from the refrigerator.
  3. Top with fresh strawberries and almond slices.
  4. Hold, covered, in the fridge until ready to serve.
  5. Eat cake and enjoy!

 

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