Champagne Pound Cake is as impressive to look at as it is delicious to eat. It’s the perfect is the perfect way to ring in the new year.
Happy New Year! I hope your holidays were just wonderful! Mine were for the most part. I had all of these plans on things I wanted to accomplish. I wanted to come back to blogging with a bang. Well, I am coming back with more like a backfire. At least I’m bringing this Champagne Pound Cake.
On New Year’s Eve, we were going to have another couple over and spend a relatively mellow evening with good food and good company in our home. I made this amazing Champagne Pound cake. It came out perfect. I got my pictures for this post taken and felt like I was totally in control of my time and then wham! My back went out on me.
[Tweet “Champagne Pound Care #holiday #recipe”]It’s not like this is the first time this has happened, so I knew that our evening plans had just changed. I am pouting at this point because the swearing phase is over. My husband came home for lunch. He ended up doing my dishes and put away the mess that I had created. He did a great job of not showing how disappointed he must have felt. Doesn’t everyone want to order in pizza for New Year’s Eve? I just love that man.
Well, that’s what we did, and at least we had this amazing cake for dessert. We didn’t open a bottle of champagne to toast in the New Year, but we had this cake with champagne in the batter, in the glaze, and yes, in the frosting. A triple winner cake that tastes elegant but easy enough to make anytime. It is moist with just a hint of champagne.
I recommend mixing this cake, glaze, and frosting by hand. You don’t want to over-mix this cake or it will get tough.
Don’t have time to make it now? Pin it for later!
Champagne Pound Cake
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter melted and cooled
- 1 cup granulated sugar
- 1 tablespoon sour cream
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup champagne still bubbly
Glaze Ingredients - Prepare while cake bakes
- 1/3 cup granulated sugar
- 1/3 cup champagne
- 1 cup powdered sugar
- 1 tablespoon heavy whipping cream
- 1-2 tablespoons champagne
- Preheat oven to 350°F. Spray a 9x5 loaf pan with a nonstick cooking spray containing flour, or grease and flour it. Set aside
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, stir cooled melted butter, sugar and sour cream together. Add eggs, one at a time, vanilla and champagne. Stir in dry ingredients until just combined. Pour into prepared pan.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. The original recipe said 33-38 minutes. Mine took closer to 45 minutes, so just start watching it closely the last 10 minutes.
- While cake is baking, prepare glaze. Add sugar and champagne together in a small sauce pan. Bring to a boil and cook for 1 minute. Remove from heat and allow to cool.
- Cool cake in the pan for 15 minutes. Run a knife around edges of the pan and carefully remove the cake and place it on a cooling rack set over a baking sheet. Brush the champagne glaze over the top of the cake using a pastry brush. Let the cake finish cooling completely before frosting.
- To make the frosting, whisk the powdered sugar, heavy whipping cream and 1 tablespoon of champagne together. Add more champagne as needed. Pour or spoon over pound cake. Chill to set.
- Store loosely covered at room temperature for up to 3 days.
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