Ingredients

The following ingredients have 16 Servings
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chardonnay
  • 3 tablespoons sour cream
  • 2 cups sugar
  • 1 cup butter (melted)
  • 5 eggs
  • 1 lemon (juice and zest)
  • 1/4 teaspoon lemon extract (optional)

Instruction

  • Preheat oven to 350 degrees F.
  • Grease and flour a bundt pan (6 mini bundt pans were used in this recipe) and set aside. I find that if your bundt pan is very detailed or ornate spraying with non-stick baking spray is the best choice.
  • In large bowl sift together flour, baking powder, lemon zest, and salt.
  • Stir together the chardonnay, lemon juice, and sour cream - set aside.
  • In the bowl of your stand mixer beat the sugar and melted butter until well combined.
  • Add eggs, one at a time, beating well after each.
  • Beat in lemon extract if using and continue to beat on medium high for about 5 minutes, or until thick and light.
  • Add 1/3 of the flour mixture, beating on low just until combined. Scrape the sides of the bowl as needed.
  • Add half the wine, sour cream, and lemon juice mixture, beating just until combined.
  • Repeat with 1/3 of the flour mixture, the remaining wine mixture, and then the remaining flour mixture.
  • With rubber spatula scrape batter into prepared pan.
  • Bake 50 to 55 minutes for full size bundt cake pans, or 15 to 20 minutes for the mini pans or until a wooden pick inserted near center comes out clean.
  • Cool in pans 15 minutes.
  • Turn out to cool completely.
  • Dust with Confectioner's sugar before serving, if desired.