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Sliced citrus cake topped with strawberries and blackberries on a white plate.

Prosecco Cake

A citrus-infused cake made with fresh orange and lemon zest, baked until golden and brushed with a sweet Prosecco glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 3 cups all-purpose flour 360g
  • 2 cups granulated sugar 400g
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs room temperature
  • 1 cup whole milk 240ml
  • 1 cup vegetable oil 240ml
  • 2 tbsp orange zest from about 2 oranges
  • 1/4 cup fresh orange juice 60ml
  • 2 tbsp lemon zest from about 2 lemons
  • 1/4 cup fresh lemon juice 60ml
  • 1/3 cup Prosecco 80ml
  • 1/4 cup powdered sugar 30g
  • 2 tbsp Prosecco (for the glaze) 30ml
  • 2 tbsp fresh lemon juice (for the glaze) 30ml
  • 2 cups mixed berries like strawberries and blackberries, 300g
  • 1/4 cup Prosecco (for the berries) 60ml

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x13-inch baking pan.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the eggs, milk, and vegetable oil to the dry ingredients. Beat with a mixer on low speed until the batter is smooth and well combined.
  • Stir in the orange zest, orange juice, lemon zest, lemon juice, and the 1/3 cup (80ml) of Prosecco until fully incorporated.
  • Pour the batter into the prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. For food safety, ensure the internal temperature reaches 160°F (71°C) to fully cook the eggs.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool further.
  • While the cake cools, whisk the powdered sugar, 2 tablespoons (30ml) of Prosecco, and 2 tablespoons (30ml) of lemon juice in a small bowl until the sugar dissolves.
  • Use a pastry brush to coat the warm cake with the Prosecco glaze. Let the glaze set.
  • In a separate bowl, toss the mixed berries with the remaining 1/4 cup (60ml) of Prosecco. Let them sit for 15 minutes before serving alongside slices of the cake.

Notes

You can use any dry sparkling wine if you do not have Prosecco on hand.
For an even texture, make sure your eggs and milk are at room temperature before mixing the batter.
Food safety note: The safe internal temperature for baked dishes containing eggs is 160°F (71°C).
Keyword baking, citrus cake, dessert, prosecco cake, wine cake