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Lemon Beer Pound Cake

Print Recipe
Servings 6 to 8 servings

Ingredients
  

  • 1 tbs lemon zest
  • 1 ¼ cup sugar
  • 2 tbs butter softened
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1/3 cup lemon juice
  • 1/3 cup wheat beer
  • 3 tbs olive oil
  • 1 ¾ cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Glaze:
  • 2 cups 1/2 lbs powdered sugar
  • pinch salt
  • 2 tsp lemon juice*
  • ½ tsp water

Instructions
 

  • Preheat oven to 325.
  • In the bowl of a stand mixer add the lemon zest and sugar. Beat for about 2 minutes on high to release the lemon oils into the sugar.
  • Add the butter, beat until well combined.
  • Add the eggs and vanilla, one at a time, beating well between additions.
  • Add the lemon juice, beer and olive oil , beating until well combined, scraping the bottom of the mixer to insure all ingredients are well incorporated.
  • Stop the mixer and sprinkle with flour baking powder, baking soda and salt, sitr until just combined.
  • Pour into a large loaf pan that has been greased.
  • Bake at 325 for 55 o 60 minutes or until cake is golden brown and tooth pick inserted in the center comes back with just a few crumbs attached. Allow to cool completely.
  • Stir together the powdered sugar lemon juice and salt to make a thick paste. Spread over the top of the cake, chill until set about 3 hours. Cake is best made a day ahead of time.
  • Substitute all of some of the beer to increase the beer flavor.

Notes

Substitute all of some of the lemon juice in the glaze to increase the beer flavor.