Cinnamon Roll Pound Cake

The Champagne Pound Cake

This pound cake has the quintessential pound cake texture, while simultaneously tasting airy and light.

For the Batter: -  All purpose flour -  Salt -  Sugar -  Butter -  Eggs -  Vanilla extract -  Strawberry or raspberry extract -  Dry (brut) sparkling wine



To Make the Batter with a Stand Mixer:

Step 1

Preheat oven to 325°F.

Step 2

Sift the flour into a medium bowl.  Add kosher salt to the mix and whisk to combine.

Step 3

Place the room temperature butter in the bowl of your stand mixer. Mix on low speed until smooth.

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