The Champagne Pound Cake

To Make the Batter with a Stand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. Sift the flour into a medium bowl.  Add kosher salt to the mix and whisk to combine.
3. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
4. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
5. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is especially important for cake rise in this particular cake, as there is no chemical leavening. (7 minutes)
6. Add vanilla extract and strawberry extract/raspberry extract/creme de cassis/Chambord (whichever you choose to use) and mix until thoroughly combined.  (1 minute)
7. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
8. With the mixer on the lowest speed, add all of the dry sparkling wine and mix until just combined.  Don’t add too quickly or the carbonation will bubble over!  (~1 minute)
9. Add the second half of the flour mixture and mix on low speed until combined.  Stop mixing just as soon as the mixture is fully together.  (~1 minute)
10. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
11. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
2. Sift the flour into a medium bowl.  Add kosher salt and whisk until combined.
3. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
4. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
5. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is especially important for cake rise in this particular cake, as there is no chemical leavening. (7 minutes)
7. Add vanilla extract and strawberry extract/raspberry extract/creme de cassis/Chambord (whichever you choose to use) and mix until thoroughly combined.  (1 minute)
8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
9. Add all of the dry sparkling wine and mix on lowest speed until combined.  (~1 minute).
10. Add the second half of the flour mixture and mix on low speed until combined.  Stop mixing as soon as the mixture is fully together.  (1-2 minutes)
11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 210°F-215°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

1. Combine sugar, water, and salt in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.  Remove from the heat.
2. Add the vanilla extract and creme de cassis or Chambord.  Stir until combined.
3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
4. Using a pastry brush, gently brush the simple syrup over the entire cake.
5. Allow the cake to cool completely.  (3-5 hours)

To Make the Final Glaze:

1. Combine the confectioner’s sugar, fine sea salt, and dry sparkling wine or whole milk in a large bowl.
2. Mix with a whisk or a spoon until almost smooth.  (1-3 minutes).
3. Add heavy cream and stir until smooth.
4. Completed glaze should be just pourable and should have the consistency of thick honey.
5. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  For the photos here, I used a squeeze bottle.

To Store:

This cake can be stored on the countertop for one day, and then refrigerated for up to seven days.