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Lemon Beer Party Cake with Rum Lime Whipped Cream

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Ingredients
  

For the cake:

  • 2 tablespoon lemon zest
  • 2 cups 400g sugar
  • 1 cup 228g unsalted butter
  • 4 large eggs
  • 3 tablespoons 66g lemon juice
  • 1 teaspoon 5g vanilla extract
  • ½ cup 108g whole milk
  • ¾ cup 88g wheat beer
  • 3 cups 360g all purpose flour
  • 1 teaspoon 5g baking powder
  • 1 teaspoon 6g salt

For the whipped cream

  • 2 teaspoons 5g lime zest
  • 1 cup 120g powdered sugar
  • 2 cups heavy 464mL cream
  • 2 tablespoons 30mLdark rum
  • 1 teaspoon lime 5mL juice

Instructions
 

  • Preheat the oven to 325F.
  • Add the lemon zest and sugar to the bowl of a stand mixer. Mix on high to help the zest release it’s oils.
  • Add the butter and beat until well combined with the sugar, light and fluffy.
  • Add the eggs, one at a time, beating well between additions.
  • Stop the mixer and add the lemon juice, vanilla, milk and wheat beer, stir until combined.
  • Add the flour, baking power, and salt, stir until just combined.
  • Grease and flour a 9X13 baking dish, pour the batter into the pan in an even layer. Bake at 325 for 35-40 minutes.
  • Remove from oven allow to cool.
  • In a large bowl add the lime zest, powdered sugar and cream. Beat with a hand mixer on high until soft peaks form. Add the rum and lime juice, beat until well combined.
  • Frost the cake with the whipped cream. Chill until ready to serve.