Glazed Lemon Champagne Bundt Cake (Dairy Free)

Glazed Lemon Champagne Bundt Cake (Dairy Free)

Lemon and champagne lend a bright sweetness to this traditional pound cake, baked in a bundt pan. Two glazes - one a bright lemon-champagne, one a sweet vanilla - add an extra pop that really takes this cake over the top. Perfect for sharing with friends at brunch!


How did you celebrate the inauguration?

Now, in my personal opinion, it was not a time of celebration. It was a day of sadness for myself and the majority of loved ones in my life. So, what does that mean? It means we drank 5 bottles of champagne between 5 people before 8:30 AM! And then went to bottomless brunch at Front Page with a different group of friends! Coping.


And then, we took action. Early Saturday morning I met up with my roommate Lexi, her boyfriend Mitch, and our friend Snigdha at the U Street metro station to head down to the National Mall to get our march on. As soon as I stepped outside my door, there was an excited energy in the air. On my walk to the metro I passed countless signs - some clever, some sincere - many pink "pussy" hats, and a man in a panda suit giving "free hugs" (I clearly obliged). However, none of this could have prepared me for the scene we saw as we made our way down the escalator to the metro station.

MADNESS. But in the best possible way. We made our way through the crowds, complimenting signs* and outfits as we went along, and made it to the intersection of Independence Ave and 7th Street to watch the likes of Gloria Steinem (!!!), Ashley Judd, and Scarlett Johansson speak - and to see ALICIA KEYS perform! Their words were an incredibly powerful call to action, and by the time we set out on the march, the whole crowd was cheering.


*My favorite sign being one that read "Pizza Rolls and Sushi Rolls = good; Gender Roles = BAD"


And guys, THIS MARCH. I have never seen this many people in my whole entire life, let alone this many energized, kind, polite women (and men) all fighting for the same cause. 500,000 people took on DC to give our Cheeto in Chief a welcome to office that was presumably... different... than what he had anticipated.


After the march, I was both energized and completely wiped. Lexi, Mitch, and I somehow convinced our cold, sore feet and legs to walk us over to Himalayan Heritage, where we immediately dove headfirst into a basket of naan and some of the best Nepalese food I've had in the area. Sufficiently sated, we sent Mitch off to bed, and then Lexi and I got ready for our close friends' Inaugural Ball.


The ball featured drinks such as the "Russian Hacker" (a Moscow Mule), "Nasty Woman" (a tart red sangria), "Thanks Obama" (smooth red wine), "Pussy Grabber" (vodka soda, splash of cran), and more. All in all it was an incredible, history-making day, and I was so happy to have these people that I love by my side.

I woke up on Sunday a little bit less than "Fired Up, Ready to Go," but I can always find the energy to bake - and I had a leftover bottle of champagne from the festivities (how was there any left?!?!) - so this Glazed Lemon Champagne Bundt Cake was born! A twist on a traditional pound cake with brightness from the zest and juice of two whole lemons, lightness from a cup of sparkling champagne, and sweetness from two glazes. Make this for your next brunch, share with the people you love, and gear up to fight the good fight! Our country depends on it.

Glazed Lemon Champagne Bundt Cake (Dairy Free)

To make this cake, you will need:
Lemon Cake
- 1 cup (2 sticks) vegan butter, like earth balance
- 2 t vanilla extract
- 2 cups granulated sugar
- 5 eggs
- Zest of 2 lemons
- Juice of 1 lemon
- Pinch salt
- 3 cups flour
- 1/2 t baking soda
- 1/2 t baking powder
- 1 cup champagne (you can use the cheap stuff, I sure did #funemployed)


To make the cake, first prep your lemons. Zest both, juice one, and make sure no pesky seeds got in that juice. Set aside.

In a medium bowl, sift together your flour, salt, baking powder, and baking soda. Set aside.

Preheat your oven to 350F and grease a Bundt pan. In a large bowl, beat your butter with a hand mixer until light and fluffy, about 3 minutes. Add your granulated sugar and continue to beat until well combined. Crack in your eggs one at a time, beating between each addition. Once fully combined, add the lemon juice, zest, and vanilla, and beat again.

Now, it's time to combine the dry ingredients! Pour the flour mixture on top of the wet mixture and begin to beat on LOW speed with your mixer. Any faster and you'll have flour-pocalypse in your kitchen, which is not on my dream board (but if it's on yours I suggest that you see a therapist).

Once the flour is mostly combined, pour the champagne in a steady stream and continue to beat on low until JUST combined. Over-beating leads to toughness, and that's the last thing we want in this cake. Pour the batter into your Bundt pan, and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.

While the cake is cooling, it's time to prep your glazes! You will need:
Lemon Glaze:
- Juice of the other lemon (~2 T)
- Champagne (~3 T)
- Powdered sugar (~1 cup)
- Pinch salt

Vanilla Glaze:
- Almond milk (~3 T)
- Powdered sugar (~1 cup)
- 1 t vanilla

As you can tell from my abundance of squiggly little tildes up there, these glazes aren't a science. My plan of attack is typically to place the liquids in a bowl and add powdered sugar 1/4 cup at a time until I reach my desired thickness/sweetness. You do you!


Once your cake has cooled, drizzle first the lemon glaze, then the vanilla glaze, over the cake, and serve! Mmmm - brunch has never tasted this good.

If you would like to do your part in ensuring that the leadership of our country does not defund very important organizations like Planned Parenthood, call your state and local representatives at (202) 224-3121. You can also find additional actions to take at, Wall of Us, and the Women's March website. Together, we can win this fight!