Gâteau au Champagne

Ingredients

• 1 tablespoon unsalted butter, softened
• 1 cup plus 2 tablespoon granulated sugar, divided
• 1 1/2 cups (5 5/8 ounces) bleached cake flour (such as Swans Down)
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons grated lemon zest (from 1 large lemon)
• 3 large eggs, at room temperature
• 1/2 cup olive oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup brut Champagne or dry sparkling wine, at room temperature, plus more chilled for serving
• Whipped cream and fresh raspberries, for serving

Steps

1. Preheat oven to 350°F. Generously coat bottom and sides of a 9-inch nonstick springform pan with softened butter and evenly coat with 1/4 cup sugar, tapping out and reserving excess to sprinkle over batter; set aside. Place prepared pan on a baking sheet lined with foil and set aside.
2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
3. Place zest and remaining 3/4 cup plus 2 tablespoons sugar in the bowl of a stand mixer fitted with whisk attachment. Massage zest into sugar with clean hands until fragrant and mixture resembles wet sand, about 45 seconds.
4. Add eggs to sugar mixture. Beat on medium speed until pale yellow and ribbons form and hold for 1 to 2 seconds when drizzled over surface of mixture, 5 to 6 minutes.
5. With mixer on medium-low, slowly drizzle in oil, vanilla, and almond extract, about 3 minutes total. Beat on medium-low speed until completely combined, about 15 seconds.
6. Add sifted flour mixture and gently fold in with a silicone spatula until just a few dry streaks remain. Add Champagne and gently fold until fully combined. Scrape down sides and bottom of bowl.
7. Pour batter into prepared pan. Tap pan gently on a kitchen-towel lined countertop, 2 to 3 times. Sprinkle top evenly with reserved sugar.
8. Bake until deep golden brown, edges start to pull away from sides of pan, and a thin skewer inserted into center comes out clean, 40 to 45 minutes.
9. Let cool in pan on a wire rack for 15 minutes. Remove sides and slide cake off bottom of pan; cool cake on wire rack until just barely warm, about 1 hour.
10. Serve with whipped cream, raspberries, and additional chilled Champagne.