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–+ servings
New Year Champagne Lemon Cake

New Year Champagne Lemon Cake

Celebrate the New Year with a dazzling New Year Champagne Lemon Cake. Light, citrusy, and perfect for any festive occasion. Cheers to a sweet start!
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Champagne
  • Zest of 1 Lemon
  • 2 tablespoons Fresh lemon juice

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • Spatula
  • Loaf pan
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper. Mix dry ingredients (flour, baking powder, salt) in a bowl and set aside.
  2. Cream the softened butter and sugar in another bowl until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. Slowly pour in the champagne while alternating with the dry ingredients, beginning and ending with the dry mix. Gently fold in lemon zest and juice.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 345IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For a touch of elegance, serve this cake with whipped cream or mascarpone cheese. The addition of fresh berries is also delightful. Use high-quality champagne and lemons for the best flavor. To store, wrap the cooled cake tightly in plastic wrap or in an airtight container. It stays fresh for up to three days at room temperature, or a week in the fridge. For longer storage, freeze in slices for easy thawing.
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