In-season: Wine
Wine, as we know, is made with the fermented juice of grapes. Wine grapes are not the purple and green grapes you find in the grocery store. They are sweeter, smaller, thicker-skinned and full of seed...
Champagne and Citrus Pound Cake
1 cup plus 1 tablespoon unsalted butter, divided, room temperature
3 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
2 cups granulated sugar
1 teaspoon kosher salt
1 tablespoon orange zest
1 tablespoon lemon zest
3 eggs, room temperature
2 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup plus 2 tablespoons champagne, divided
1 cup powdered sugar, sifted
Preheat the oven to 350°. With a pastry brush, brush a tablespoon of butter into every crevice of a Bundt pan. Sprinkle a tablespoon of flour evenly over the buttered pan, hitting every buttered surface. Tap out any excess flour.
In a medium bowl, whisk together the remaining 3 cups flour and the baking powder and set aside. In a large bowl, cream the remaining cup of butter, sugar, salt, orange zest and lemon zest with an electric mixer on high speed until fluffy. Beat in eggs one at a time. Beat in the orange juice, lemon juice and vanilla until combined.
With the mixer on the lowest speed, add half of the dry ingredients and beat for 15 seconds. Add the champagne and beat for 15 seconds. Add the rest of the dry ingredients and beat for 10 seconds. Scrape down the sides of the bowl with a rubber spatula and gently mix the batter until no dry bits or clumps remain, being careful not to overmix the dough.
Add the batter to the prepared pan and smooth out the top. Tap the filled pan on the counter to remove any air bubbles. Bake for 50 minutes or until a toothpick inserted near the center comes out clean. Leave the cake in the pan for 7 minutes before inverting onto a cooling rack.
When the cake has completely cooled, mix the remaining 2 tablespoons of champagne, the powdered sugar and a pinch of salt in a small bowl. Drizzle evenly over the cake and serve.
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