Almond Champagne and Lemon Bundt Cake

For the cake:
Preheat oven to 325 F.

Using a stand mixer, cream together butter and sugar. Beat in eggs, almond extract, lemon juice and zest, baking soda, baking powder and salt. Slowly pour in almond champagne and mix. Then slowly add the flour. Mix throughly.

Pour the batter into a greased budnt pan and bake for 1 hour, or until a tooth pick stuck into the center of the cake comes out clean. Allow to cool 10 minutes in pan, and then turn it out onto a cooling rack.

When cake is almost completely cooled, pour the frosting over the top. Slice and devour.

For the frosting:
In a small bowl, whisk together powdered sugar, champagne, lemon zest and vanilla. Pour over the cooled bundt cake before serving.

*NOTE: If almond champagne is not available, use traditional champagne and add in an extra 1 teaspoon of almond extract to the batter to compensate.