Print

Champagne Pound Cake

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.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 -10
Author Hostess At Heart

Ingredients

  • 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

Frosting Ingredients

  • 1 cup powdered sugar
  • 1 tablespoon heavy whipping cream
  • 1-2 tablespoons champagne

Instructions

  • 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.

Notes

Recipe adapted from Crazy For Crust.

Nutrition

Serving: 10g | Calories: 412kcal | Carbohydrates: 67g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 103mg | Potassium: 120mg | Fiber: 1g | Sugar: 49g | Vitamin A: 432IU | Calcium: 40mg | Iron: 2mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!