SPONSORED POST/Banks Beer
Banks Beer adds a whole lot of flavour to the traditional lemon cake. This lemon beer cake is simple to make yet quite impressive and can be served with coffee or as a dessert. Hoorah!
Lemon Beer Cake
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
Make the cake: preheat oven to 325 degrees F. Grease a loaf pan and set aside.
In a large bowl, mix together the flour, baking powder, baking soda and salt; set aside.
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.
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.
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.
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.
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.
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