Add a pop of bubbly to this moist, flavorful Champagne Lemon Bundt Cake. Bright lemon and a touch of champagne make this cake a festive choice for celebrations or a special everyday treat.
I’ve always loved baking and keep improving with practice. This Champagne Lemon Bundt Cake quickly became a favorite—moist, tender, and full of bright citrus flavor with just a hint of bubbly.
Why you’ll love this Champagne Lemon Bundt Cake
- Refreshing lemon flavor: The lemon zest gives a bright, fresh taste that works for simple gatherings and big celebrations alike.
- Champagne adds flair: Swapping some liquid for champagne brings a subtle, elegant lift to the cake’s flavor and texture.
- Simple from-scratch recipe: Despite tasting special, this cake is straightforward to make. A few basic techniques give you a bakery-quality result.
- Quick, pretty icing: A simple lemon glaze drizzled over the bundt makes the cake look polished without fussing over elaborate frosting.
Recipe ingredients
- Brut champagne or any chilled sparkling white wine (prosecco, cava) — I used Brut.
- Lemon zest is my preferred source of lemon flavor here. If you prefer, you can substitute 1 tsp vanilla extract plus 1 tsp lemon extract.
For the icing:
Some testers used champagne in the glaze; I preferred milk for balance. Use champagne in the icing if you want more bubbly flavor.
- confectioners sugar
- whole milk or cream (or a splash of champagne)
- fresh lemon juice
- vanilla
- pinch of sea salt
How to make this recipe
- Preheat oven to 350°F. In a medium bowl, beat softened butter and sugar for 1–2 minutes until light and fluffy.
- Add eggs one at a time, mixing after each until just combined. Avoid over-mixing.
- Stir in lemon zest and vanilla. In a separate bowl, whisk flour, sea salt, and baking powder.
- Add half the dry ingredients to the wet mixture and mix until just incorporated.
- Slowly pour in the chilled champagne and beat to combine. The batter may look slightly curdled at first; it will smooth out.
- Add the remaining dry ingredients and mix just to incorporate, then stir in the sour cream until the batter is smooth and creamy.
- Grease and flour a 12-cup bundt pan well. Coat every nook and cranny with butter, add a few tablespoons of flour, cover, and tilt or shake to distribute. Dump out excess flour.
- Spoon the batter into the pan (spooning helps avoid trapped air) and smooth the top with a spatula. Tap the pan gently to level the batter.
- Bake 50–60 minutes, or until a long toothpick or skewer comes out clean. In many ovens 53–55 minutes is ideal—don’t overbake or the cake will dry out.
- Cool in the pan about 15 minutes before inverting onto a rack. Let cool completely before glazing.
Recipe tips
- Don’t over-mix: Stir only until ingredients are combined to avoid a dense, dry cake.
- Use a 12-cup bundt pan: This size helps ensure the cake bakes through without overflowing.
- Wait before removing from pan: Let the cake rest 10–20 minutes so it releases more easily.
- Measure flour correctly: Spoon and level flour into the measuring cup rather than scooping directly from the bag.
Other lemon recipes to try
- Lemon Sugar Cookies
- Blueberry Lemon Dump Cake
- No-Churn Lemon Ice Cream
- No-Bake Lemon Energy Bars
- Lemon Poppy Seed Overnight Oats
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Champagne Lemon Bundt Cake
By: Lorie Yarro
A moist bundt cake brightened with lemon zest and a touch of champagne—elegant, simple, and delicious.
Prep Time: 25 minutes
Total Time: 1 hour 45 minutes
Servings: 15
Ingredients
For the cake:
- 1 1/2 c unsalted butter, softened (3 sticks)
- 3 c flour, spooned and leveled (plus more for greasing pan)
- 2 c sugar
- 4 large eggs
- 3/4 c sparkling white wine (chilled) — brut, prosecco, champagne, etc.
- 1/4 c sour cream
- 2 tsp vanilla extract
- 1 tsp sea salt
- 2 tsp baking powder
- 2 lemons, zested (about 2 tbsp lemon zest)
For the icing:
- 2 1/2 c confectioners sugar
- 1–3 tbsp whole milk or cream (or a splash of champagne)
- 2 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- Pinch of sea salt
Instructions
For the cake:
- Preheat oven to 350°F. Beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing until incorporated. Do not overmix.
- Zest lemons and add zest and vanilla. Whisk flour, sea salt, and baking powder in a separate bowl. Add half the dry ingredients to the wet and mix until just combined.
- Slowly add the champagne and mix. Batter may look curdled briefly; it will smooth out. Add remaining dry ingredients and mix to combine.
- Stir in sour cream until batter is smooth and creamy.
- Butter and flour the bundt pan thoroughly. Spoon batter into the pan, smooth the top, and bake 50–60 minutes or until a skewer comes out clean. Cool in the pan 15 minutes before removing. Transfer to a rack to cool completely.
For the icing:
- Whisk all icing ingredients together, adding more confectioners sugar if too thin or more milk if too thick. Drizzle over cooled cake and let set. Garnish with lemon zest if desired.
- Store cake at room temperature in an airtight container for 3–4 days.
Notes
- Don’t overmix—mix only until ingredients are incorporated to keep the cake tender.
- Using a 12-cup bundt pan gives reliable results and prevents overflow.
- Let the cake rest 10–20 minutes in the pan before releasing for easier removal.
- Spoon and level flour when measuring to avoid packing too much into the cup.
Nutrition
Calories: 472 kcal,
Carbohydrates: 68 g,
Protein: 5 g,
Fat: 21 g
Carbohydrates: 68 g,
Protein: 5 g,
Fat: 21 g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!