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Lemon Beer Cake

Lemon Beer Cake

Course Dessert

Ingredients

For the Cake:

  • 1 3 ⁄4 cups flour
  • 1 ⁄2 tsp. baking powder
  • 1 ⁄2 tsp. baking soda
  • 1 ⁄2 tsp. salt
  • 1 Tbsp. lemon zest
  • 1 1 ⁄4 cup sugar
  • 2 Tbsp.  butter  room temperature
  • 3 eggs room temperature
  • 1 tsp. vanilla extract
  • 1/3 cup lemon juice
  • 1/2 cup  Banks Beer
  • 3 Tbsp.  olive oil

For the Glaze:

  • 2 cups  icing sugar
  • 1  tsp. lemon juice
  • 2 tsp. Banks Beer
  • 1 ⁄2 tsp. water

Preparation

  1. Make the cake: preheat oven to 325 degrees F. Grease a loaf pan and set aside.
  2. In a large bowl, mix together the flour, baking powder, baking soda and salt; set aside.
  3. In another bowl, add the lemon zest and sugar; beat for about 2 minutes to release the lemon oils into the sugar. Add the butter and beat until well combined.
  4. Add the eggs, one at a time, mixing well after each addition then add the vanilla extract, lemon juice and olive oil. Mix until well combined, scraping the sides as needed.
  5. Add the flour mixture a little at a time until just barely combined. Do not over-mix. Using a wooden spoon, stir the Banks Beer into the batter until just combined.
  6. Pour into prepared loaf pan and bake for 55 to 60 minutes or until the top turns a light golden brown and a toothpick inserted in the center comes out clean. Let cool completely.
  7. Make the glaze: mix all the glaze ingredients together to form a thick paste. Spread paste over top of cooled cake and chill until set.