Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup (225g) Unsalted butter, softened to room temperature
  • 2 cups (400g) Granulated sugar
  • 4 Large eggs, room temperature
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 2 tbsp Lemon zest
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 2 cups (240g) Powdered sugar, sifted
  • 4 tbsp Brut Champagne or Prosecco
  • 1 tsp Vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 10 or 12-cup bundt pan with a flour-based baking spray. In a stand mixer with a paddle attachment, cream the butter and granulated sugar on medium-high speed for 5 minutes until pale and fluffy.
  2. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest and lemon juice. Note that the batter may appear slightly curdled due to the acidity.
  3. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts, mixing only until just combined.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 55 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for exactly 10 minutes before inverting onto a wire rack.
  5. Prepare the glaze by whisking powdered sugar, Champagne, and vanilla bean paste until smooth. Drizzle the glaze over the cake while it is still slightly warm to allow for better saturation.