Citrus Champagne Bundt Cake

New Year's Eve is a perfect time to pop open a bottle of bubbly, but here you can have your cake and drink it too.

The BF and I love our new year's resolutions [Ed. note: I promise to get out and run as soon as I can fit through the door], and January will be a chance to reboot the holiday-sweet mode to eat cleaner and leaner. However, for tonight let's celebrate with this citrus champagne bundt cake. Have it with bubbly when the Times Square Ball drops, or with coffee while you watch parades and football the next morning.

Thank you all for reading, commenting, liking, and spreading the word about the blog! I wish you all a very happy and prosperous 2018.
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Adapted from: Tutti Dolci
Number of servings: 12

Ingredients

• 2 ½ cups flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups sugar
• 3 tablespoons fresh citrus zest (blend of tangerines and Meyer lemons were used here)
• 10 tablespoons unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 cup champagne or prosecco
• ¼ cup freshly squeezed citrus juice
• 1 teaspoon vanilla extract
• powdered sugar, for dusting

Directions

1. Preheat oven to 350 °F and spray a 10-cup bundt pan generously with nonstick spray (you can butter and flour if desired). Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
2. Combine sugar and citrus zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Mix in flour mixture on low speed until almost incorporated. Add champagne, citrus juice, and vanilla; mix on low speed until just combined. Do not overmix.
3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 40 to 44 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely. Dust with powdered sugar before serving.

NOTE: For baking pan, I used this 10-cup Heritage Bundt Pan

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