Strawberry Lemonade Beer Pound Cake
Jackie Dodd-Mallory
(Senior Editor)
When you’re a kid, there are monsters in the closet. Monsters that terrify you, chill your blood and ice your bones. You don’t know they aren’t real, because to you they exist in a way that’s more real than death and taxes.
When we grow up the monsters don’t leave our lives, they just change shape. They come in scarier, bigger forms that exist outside our closets. Conversations that need to be had, admissions that need to see light, relationships that need to end. And what we often can’t see is that the monster is bigger when it’s in the dark, it can only control us if it stays hidden. Once we unleash the beast, and face his teeth it’s often that he’s much smaller than we would have thought. More often than not, his power isn’t what we’d imagined.
And now we have space for all those things the monster would have eaten up. I’ve faced some recently. I’ve found courage. Not without tears, not without consequence, but in a way that feels like I am finally able to figure out what I was really scared of all along.
And it wasn’t quite the monster I’d imagined.
Strawberry Lemonade Beer Pound Cake
Ingredients
For the cake:
- 1 cup butter
- 2 ½ cups sugar
- 6 eggs
- ¼ cup canola oil
- ½ cup full fat sour cream
- 1 tsp vanilla extract
- 1 cups cake flour
- 2 cups all purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1/3 cup fresh lemon juice
- 3/4 cup wheat beer
- 1 cup chopped fresh strawberries
For Moist Cake Infuser:
- ¼ cup white sugar
- 2 tbs very hot water or beer
- 2 tbs lemon juice
For the Icing:
- 4 cups powdered sugar
- 3 tbs lemon juice
- ¼ cup beer or lemon juice
Instructions
- Preheat oven to 350.
- In a bowl of a stand mixer beat the butter and sugar until well combined. While the mixer is running add the eggs, one at a time, scraping the bottom of the bowl between additions.
- Add the canola oil, sour cream, and vanilla extract, beat until well combined.
- In a medium bowl sift together both kinds of flour, baking powder, and salt.
- In a small bowl add the beer and lemon juice.
- Alternating between the dry ingredients and the beer, slowly add both to the mixer, a little at a time until all ingredients are just combined.
- Add the strawberries, stir until incorporated.
- Grease and flour two large (1.5 qt) loaf pans.
- Divide batter evenly between pans.
- Bake at 350 until golden brown and top springs back when lightly touched, about 28-32 minutes.
- Remove from oven, allow to cool for about ten minutes.
- In a small bowl stir together the hot water and ¼ cup sugar until the sugar has dissolved. If the sugar doesn’t dissolve, microwave for 20 seconds. Stir in the lemon juice.
- Poke a dozen small holes in each loaf with a long wooden skewer. Drizzle the warm lemon simple syrup over both loafs (you can also brush on with a pastry brush).
- Allow to sit in the pans until cooled, about 2 hours. Remove from pans and refrigerated.
- Stir together all icing ingredients. Pour over cakes, chill until ready to serve.
Comments
Katrina @ Warm Vanilla Sugar May 5, 2014 um 4:28 am
Oh, fun!! I bet this tastes unreal! Plus, why not add beer to strawberry and lemon bread!?
P~ The Saucy Southerner May 5, 2014 um 4:57 am
Oh…that looks fabulous! P~
Averie @ Averie Cooks May 5, 2014 um 5:23 am
This sounds awesome! Strawberry lemonade is so good and I know this cake must be so tasty! That glaze, mmm! pinned
Tieghan May 5, 2014 um 5:50 am
This makes me think summer. Cannot wait!
The cake looks amazing!
Abby @ The Frosted Vegan May 5, 2014 um 5:57 am
Oh so gorgeous!
Paula – bell’alimento May 5, 2014 um 9:06 am
That is one seriously sexy cake.
Michelle Lahey May 5, 2014 um 10:36 am
This looks and sounds great – and the flavors are perfect for this time of year!
Maggie May 5, 2014 um 2:03 pm
I love the way the frosting is dripping through the cake stand on that last photo! I will let you know how this turns out. I think I’ll make it for myself on Mother’s Day. Also, good for you for dragging those things out of the dark and into the light.
Heather Christo May 5, 2014 um 7:11 pm
Beautiful cake J- I’m thinking of you. Way to be brave. XO, H
Gerry @ Foodness Gracious May 5, 2014 um 11:05 pm
Holy cakeballs…this looks amazing!! Hope you’re doing well and the family are great 🙂
My Kitchen stories May 6, 2014 um 1:18 am
What a perfect cake. I have been playing around with cider but this cake with beer is glorious, I love your words too. I am a master of worrying about the Mosnsters
addie | culicurious May 7, 2014 um 4:28 pm
I’m glad you found your way through something difficult. I’m sure this pound cake helped out quite a bit! 😉
Samantha May 8, 2014 um 7:02 am
Self doubt, above all, is a monster I struggle with the most. I applaud your bravery and persistence in facing your own monsters. I can think of no better way to celebrate such a victory than by having a giant slice of that beautiful cake. It looks like summer incarnate!
Dorothy @ Crazy for Crust May 11, 2014 um 7:00 pm
Oh, the monsters. We all have some that need facing. I usually just run back out of the dark when mine come to the surface. 🙂 This cake is amazing! I love that glaze!
Jonathan May 23, 2014 um 8:43 pm
Making this right now with a Blue Point Brewery Blueberry Ale. It smells wonderful and the batter was delicious.
Hannah August 4, 2015 um 9:43 am
Can I use IPA for this?
Jackie August 4, 2015 um 4:14 pm
Yes. I’d look for something with a bit on the maltier side.