Champagne Lemon Mini Bundt Cake

Something from the leftovers. You might have a glass or two left in your fridge of that champagne from New Year Eve’s celebration. You can do something about that that is a good sweet treat for the entire family or friends!

Champagne isn’t just for drinking. This bubbly beverage has been mixed with a light lemon cake and baked up for a delicious sweet champagne treat. This sweet lemon Bundt cake recipe combines lemon cake mix and fresh (or leftover) Champagne. These Bundt cakes are lightly dusted with powdered sugar since they are naturally sweet but a glaze would work well too. Here it is:

Champagne lemon mini Bundt cake recipe
Yields 24 mini Bundts

Ingredients:

1 (18 ounce) lemon cake mix
2 eggs
1/3 cup vegetable oil
1 cup Champagne
Zest of 1 lemon
Powdered sugar

Directions:

1. Preheat oven to 350 degrees F and spray a mini Bundt pan with nonstick spray.
2. In a bowl of an electric mixer, add lemon cake mix, eggs, vegetable oil, Champagne and lemon zest. Mix until smooth and combined.
3. Fill Bundt cups about 3/4 full and bake for 12-15 minutes until fully cooked and they spring back when touched.
4. Let cool for 3 minutes in the pan and then flip over and tap gently on the back of the pan. The mini Bundts should fall out easily.
5. Once cool lightly dust with powdered sugar.
Source: sheknows.com

Image credit: sheknows.com