Dear Taylor Swift,
Thank you for making me feel like an old lady who can’t hear anymore. Until last week when my world crashed down around me, I thought the lyrics in your “Blank Space” song said Starbucks Lovers. Also? Pretty much everyone else I know thought the same thing.
I have heard that song approximately 1 billion times since it was released. The radio plays it every 4 seconds. And every. single. time? I heard …lonely Starbucks lovers… NOT …Gotta long list of ex-lovers…
Someone posted this on Facebook the other day and my jaw hit the floor. I thought you were singing about me Taylor, me and all my fellow Starbucks Lovers.
Thanks for dashing my hopes.
Speaking of Starbucks, their pound cake has nothing on this Champagne Pound Cake. It’s seriously the best pound cake I’ve ever eaten. And it has triple the champagne flavor.
That’s right, folks. There is champagne in the cake, the glaze, and the frosting. It’s, um, kind of a cake for adults.
I opened a bottle of champagne for another post (coming soon) and then had a whole bottle of champagne left over at 11am. That’s a problem, in my world. What to do? Bake with it, of course.
I did a little tweaking on some of my old pound cake recipes to get this one, the perfect one. First of all, I didn’t want a huge bundt/pound cake. And I didn’t want two loaves. So I edited the recipe to make one 9×5″ loaf. It’s the perfect dessert for a pot luck, when there are 27 other goodies. Or for a small party. Or for a party of one. #whatever
Adding champagne to the cake in place of milk makes the cake so airy and light, so make sure to use champagne (or sparkling wine) that hasn’t gone flat. I also added a healthy dose of vanilla to this cake – a full tablespoon. The combination of vanilla and champagne is so good!
Once the cake has baked and cooled for about 10-15 minutes, you glaze it. This ensures that the cake will stay super moist. The glaze is a simple syrup made with sugar and champagne. It’s boiled until the sugar dissolves, and then it’s brushed over the still-warm cake.
But it’s not done yet – then you need to add the frosting. Champagne frosting, made with powdered sugar, heavy whipping cream, and champagne. Note: the alcohol cooks out of the cake and the glaze, but it’s there in the frosting. You know, in case your kids are sneaky.
Champagne Pound Cake – perfect for the holidays.
Better than Starbucks. Take that, Taylor Swift. Ex-lovers, jeesh!
Champagne Pound Cake
For the cake:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 1 tablespoon sour cream
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup champagne still bubbly
For the glaze:
- 1/3 cup granulated sugar
- 1/3 cup champagne
For the frosting:
- 1 cup powdered sugar
- 1 tablespoon heavy whipping cream
- 1-2 tablespoons champagne
- Preheat oven to 350°F. 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.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: December 20, 2014