Strawberry Lemonade Beer Pound Cake

Strawberry Lemonade Beer Pound Cake takes about 45 minutes from beginning to end. This recipe makes 20 servings with 407 calories, 4g of protein, and 14g of fat each. For 53 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for Father's Day. 241 person were impressed by this recipe. It is brought to you by The Beeroness. Head to the store and pick up lemon juice, baking powder, beer, and a few other things to make it today. It works well as a dessert. Overall, this recipe earns a rather bad spoonacular score of 20%. Similar recipes are Strawberry Lemonade and Ginger Beer Fizz, Blood Orange Beer Pound Cake, and Strawberry Pound Cake with Strawberry Glaze.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. Add the strawberries, stir until incorporated. Grease and flour two large (1.5 qt) loaf pans. Divide batter evenly between pans.

4. Bake at 350 until golden brown and top springs back when lightly touched, about 28-32 minutes.

5. 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.

6. 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.

7. Remove from pans and refrigerated. Stir together all icing ingredients.

8. Pour over cakes, chill until ready to serve.

Nutrition Information:

covered percent of daily need