Lemon Bundt Cake

Almond Champagne saturated cake with a equally bubbly glaze.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 1 cup Butter, room temperature
  • 2 cup Sugar
  • 5 whole Eggs
  • 1 whole Lemon, zested
  • 3 cup All Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Almond Champagne
  • 1 cup Powdered Sugar
  • 4 teaspoon Almond Champagne
  • 1 teaspoon Lemon zest
  • 1/2 teaspoon Vanilla Extract


Servings 12

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.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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