Go Back

Strawberry Lemonade Beer Pound Cake

Print Recipe

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.