Champagne Citrus Pound Cake
Champagne citrus pound cake is perfect for any celebration! I personally love celebrating anything and everything, from the little wins to the big milestones, which means there is always a bottle of champagne in my fridge. It’s amazing how a glass of this bright, bubbly treat makes any moment feel a little extra special. The other ingredient guaranteed to put a smile on your face? Citrus fruit. The smell of these vitamin-C powerhouses is proven to boost energy, reduce stress, and leave you feeling happier. Just imagine what happens when you combine these two joy-filled ingredients into one tasty cake.
This elegant pound cake has a beautifully balanced, fresh flavor that is not overly sweet. The citrus creates a bright burst of tangy flavor that pairs perfectly with champagne. Plus, those tasty bubbles create a light and airy cake texture that is beyond dreamy. To enhance the simplicity of this recipe, I use a boxed cake mix as the base, but just wait until you see how we take the flavor to the next level. Cheers!
Ingredients
Champagne citrus pound cake
1 box Betty Crocker pound cake mix
3 tablespoons fresh citrus zest (I used equal parts Meyer lemon and tangerine, though anyone type of orange and lemon can be used)
1/4 cup unsalted butter at room temperature
2 large eggs at room temperature
1/2 cup brut champagne at room temperature
3 tablespoons freshly squeezed citrus juice (same note as above)
1/2 teaspoon vanilla extract
Glaze
If you’re a frosting lover, consider doubling the glaze recipe.
1 and 1/2 cups confectioners sugar
3 tablespoons citrus juice
Instructions
Preheat the oven to 350 degrees and spray a 10-cup bundt pan generously with non-stick spray.
Combine cake mix and citrus zest in a food processor and pulse for 1 minute. A blender can technically work in place of a food processor, though a food processor is best. The goal is to get the citrus flavor embedded thoroughly into the cake mix.
Add zest-infused cake mix, butter, eggs, champagne, citrus juice, and vanilla to a large bowl or KitchenAid mixer fitted with a paddle attachment, and mix on low speed for 30 seconds to combine all ingredients. Then increase speed to medium and beat for another 2 minutes.
Add batter to bundt pan and smooth with a spatula, ensuring it is evenly distributed. Tap bundt pan on countertop 4-5 times to help remove any air bubbles.
Bake for 38-40 minutes, until the cake is lightly golden and a tester toothpick inserted in the center comes out clean or with only a few small crumbs attached (be sure not to overcook, as it will dry-out the cake). Every oven is different, so keep an eye on your cake for the last few minutes.
Place bundt pan on a wire rack for 30 minutes to cool. Then, carefully invert the cake onto a plate or wire rack and allow to finish cooling.
Dust with powdered sugar or add a light citrus glaze before serving. For the glaze, combine powdered sugar and citrus juice in a mixing bowl. Once fully incorporated, pour on top of cake. Note, prior to pouring the glaze, I place the cake on a wire rack with a paper towel underneath to capture the excess glaze that will run down the sides. Then, as a final step, I move the cake to my serving plate or cake stand.
Recipe Notes
This cake is best enjoyed same day, but it can be covered and stored overnight at room temperature.
If your citrus glaze is too runny, add more confectioners sugar. If it’s too thick, add more citrus juice.
I used the Nordic Ware Heritage bundt pan for this cake. It’s a showstopper!
