Almond Champagne and Lemon Bundt Cake

Almond Champagne Lemon Bundt Cake with two slices on a plate

Time to break out the bubbly – to bake with it!  Lemon and almond are a match made in heaven in this Bundt cake.



For Bundt Cake:

  • 1 cup butter, softened
  • 2 cups sugar
  • 5 whole eggs
  • 1/2 tsp Almond Extract
  • Juice and zest of 1 Lemon
  • 3 cups All- Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Almond Champagne

For Frosting:

  • 1 cup powdered sugar
  • 4 tsp Champagne
  • 1 tsp Lemon Zest
  • 1/2 tsp Vanilla


For Cake:

  1. Preheat oven to 325 degrees.
  2. In stand mixer, cream together butter and sugar.
  3. Beat in eggs, almond extract, lemon juice and zest, baking soda, baking powder and salt.
  4. Add in almond champagne and lastly, flour.
  5. 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.
  6. Slice when cooled and covered in frosting. Devour.

For Frosting:

  1. In small bowl, whisk together powdered sugar, champagne, lemon zest and vanilla. Pour over cooled bundt cake before serving.

Keywords: lemon bundt cake, champagne cake, lemon almond cake