Champagne Cake with Champagne Glaze

Champagne Cake is a soft and tender  Champagne pound cake infused with the essence of Champagne. It's perfect  for a simple brunch or a special occasion.

INGREDIENTS

– all purpose flour – baking soda – salt – unsalted butter melted and cooled – granulated sugar – buttermilk

STEP 1

Preheat the oven to 350°F. Spray a 9×5  loaf pan with a nonstick cooking spray containing flour, or grease and  flour the pan. Set aside.

Whisk the flour, baking soda, and salt together in a medium-sized bowl. Set aside. In a large bowl, stir the melted and cooled butter, sugar, and buttermilk, together.

STEP 2

Add the eggs, one at a time, blending  after each addition. Add the almond extract and champagne and stir to  combine. Stir the dry ingredients into the wet ingredients until just  combined.

STEP 3

Pour into the prepared pan. Bake for 35 to 45 minutes watching it closely the last 10 minutes.

STEP 4

Cover the cake if it starts to get too brown. The cake is done when a cake tester or toothpick inserted comes out clean.

STEP 5

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