Chardonnay Cake
Large bowl
Stand mixer with paddle attachment
9-inch cake pan
1.
Grease a 9-inch cake pan and line it with parchment paper. Preheat the oven to 350°F.
2.
In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until smooth and fluffy, about 5 minutes. Scrape down the bowl, then beat in the eggs and yolk one at a time, scraping after each addition.
3.
On low speed, add the dry ingredients in three additions, alternating with the Chardonnay. Scrape the bowl as needed. Spoon the batter into the prepared pan and smooth the top with an offset spatula.
4.
Bake for 45–55 minutes until a toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes, then remove the cake from the pan and cool completely before serving. Pair with a glass of Chardonnay.
Ingredients
- 8 ½ ounces/240 grams all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon grated lemon zest
- ¼ teaspoon salt
- 6 gratings of fresh nutmeg
- 8 ounces/1 cup/230 grams unsalted butter, softened
- 1 ¼ cups/250 grams granulated sugar
- 2 large eggs
- 1 egg yolk
- ¾ cup/200 ml Chardonnay
Cook's Notes
Often, a simple, well-made snack cake is all you need—a perfect pairing for an afternoon glass of Chardonnay or a light dessert to finish a meal. This recipe brings together Chardonnay, the bright zest of lemon, the richness of butter, and a subtle grating of nutmeg.
The beauty of this cake is its versatility. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream. It’s elegant yet approachable, equally at home at a dinner party or enjoyed on a quiet afternoon in the kitchen with a glass of Gentleman Farmer Napa Valley Chardonnay.