Champagne Pound Cake

Champagne Pound Cake might be just the dessert you are searching for. This recipe makes 10 servings with 299 calories, 4g of protein, and 10g of fat each. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for new year eve. 101 person have tried and liked this recipe. A mixture of powdered sugar, granulated sugar, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Crazy for Crust. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is not so excellent. Users who liked this recipe also liked Strawberry Pound Cake with Champagne Glaze, Left Over Wine or Champagne? No Problem! Pan Seared Catfish over Champagne Risotto with Champagne Pan Sauce, and Pink Champagne Cupcakes with Strawberry Champagne Frosting #sundaysupper.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.Whisk flour, baking powder, and salt in a medium bowl. Set aside.Stir melted butter, sugar, and sour cream in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add champagne and dry ingredients and stir just until moistened. Pour into prepared pan.Bake for 33-38 minutes, until a toothpick comes out clean. (Mine took 35 minutes.)While the cake is baking, make the glaze. Heat the sugar and champagne in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.Cool for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the champagne glaze over the top of the cake. Let the cake finish cooling completely before frosting.To make the frosting, whisk the powdered sugar, heavy whipping cream, and 1 tablespoon of champagne. Add more champagne as needed. Pour and spread over pound cake. Chill to set.Store loosely covered at room temperature for up to 3 days.

 

Step by step:

1. Preheat oven to 350F. Spray a 9x5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.

2. Whisk flour, baking powder, and salt in a medium bowl. Set aside.Stir melted butter, sugar, and sour cream in a large bowl. Stir in eggs, one at a time, then stir in vanilla.

3. Add champagne and dry ingredients and stir just until moistened.

4. Pour into prepared pan.

5. Bake for 33-38 minutes, until a toothpick comes out clean. (Mine took 35 minutes.)While the cake is baking, make the glaze.

6. Heat the sugar and champagne in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.Cool for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the champagne glaze over the top of the cake.

7. Let the cake finish cooling completely before frosting.To make the frosting, whisk the powdered sugar, heavy whipping cream, and 1 tablespoon of champagne.

8. Add more champagne as needed.

9. Pour and spread over pound cake. Chill to set.Store loosely covered at room temperature for up to 3 days.

Nutrition Information:

covered percent of daily need