Serves: 12

Lemon Cake

16 Tbs (2 sticks) unsalted butter at room temperature, plus more for the Bundt cake pan

2½ cup sugar

3 cup all-purpose flour (plus more for the Bundt cake pan)

Zest of 1 lemon

1 tsp baking soda

1 tsp kosher salt

6 large eggs

½ cup (4 fl oz/118 ml) very hoppy beer

1 cup sour cream

Preheat oven to 350°F (177°C). Butter and flour a 12-cup Bundt pan.

With an electric stand mixer, beat the butter and sugar on high until light and fluffy. While your butter is whipping, combine the flour, lemon zest, baking soda, and salt; mix well.

Once the butter/sugar mixture is light and fluffy, add the eggs on low speed one at a time until fully incorporated. Alternately add the flour mixture, beer, and sour cream until it is fully incorporated.

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Spoon the batter into the buttered and floured Bundt pan and tap the pan to even out the batter.

Bake 55–60 minutes or until a pick inserted into the center comes out clean. Remove from the oven and allow to cool for 15–20 minutes. Remove the cake from the pan to a cooling rack.

Once cool, top with goat cheese–beer icing and serve.

Goat Cheese–Beer Icing

Makes enough to ice one cake

1 cup powdered sugar

1 oz (28 g) goat cheese

2 Tbs (1 fl oz/30 ml) very hoppy beer

4 Tbs (½ stick) butter, melted

In a medium mixing bowl, combine the sugar, goat cheese, and beer; mix well. Add the melted butter and whisk. Pour the icing over the cooled Bundt cake.

Beer suggestions: For the lemon cake and icing, grab the freshest, hoppiest, imperial IPA available to you.

Find more than 125 great recipes in _Craft Beer & Brewing Magazine’s Cooking with Beer _special issue. Order your copy today!