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Springtime Lemon IPA Cake Recipe

With spring on the way, we're ready to start baking delicious treats with all that the season has to offer. Jackie Dodd, founder of the Beeroness, starts us off with a delicious lemon cake recipe.

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Frosted lemon cake sitting on cake pedestal

This is when it starts to get really good.

Adding flour to a KitchenAid Mini Mixer

When the weather begins to warm, sprouts of new flowers start to peak their heads out of freshly thawed ground, and trees start to come back to life to remind us of what they are capable of. This is when the baking starts to get really fun. Fresh, in-season produce is back in our lives just waiting on inspiration to strike.

Frosting a lemon loaf cake

Loaf cakes are perfect for these endeavors. The right size for sharing, but not so big that you’ll end up with more than you know what to do with, and the options for fruit additions are endless.

Slice of cut lemon IPA cake on a dessert plate

These fruit-filled, perfectly shareable in size, beautiful-to-display cakes are also perfect to pair with both coffee and beer, making them amenable to both morning and evening consumption. Wine and tea will work as well, if that’s your thing. Any time of day, any beverage you please, because this cake is sort of a people pleaser, just like the season that inspired it.

Get more ideas for delicious desserts!

Print Recipe
Lemon IPA Cake with Berries and Whipped Mascarpone Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
1 cake
Ingredients
For the cake:
  • 1 tablespoon Lemon Zest
  • 1 cup sugar
  • 2 eggs room temperature
  • 1/4 cup butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 tablespoons lemon juice about 1 large lemon
  • 1/3 cup IPA beer
  • 1/4 cup heavy cream
  • 1 3/4 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons salt
For the Frosting:
  • 16 oz Mascarpone cheese
  • 1 1/2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pints of berries (raspberries, blackberries, blueberries or a mix)
Servings
1 cake
Ingredients
For the cake:
  • 1 tablespoon Lemon Zest
  • 1 cup sugar
  • 2 eggs room temperature
  • 1/4 cup butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 tablespoons lemon juice about 1 large lemon
  • 1/3 cup IPA beer
  • 1/4 cup heavy cream
  • 1 3/4 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons salt
For the Frosting:
  • 16 oz Mascarpone cheese
  • 1 1/2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pints of berries (raspberries, blackberries, blueberries or a mix)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350F.
  2. Add the lemon zest and sugar to a stand mixer fitted with a paddle attachment. Mix for two minutes on medium-low speed to mix the zest with sugar to help release the oils from the lemon rind.
  3. One at a time add the eggs, mixing well between additions until the eggs are very well combined with the sugar.
  4. Slowly add the melted butter, mixing until well combined.
  5. In a medium bowl stir together the vanilla extract, lemon juice, beer and heavy cream.
  6. In a separate bowl stir together the flour, baking powder, and salt.
  7. A bit at a time add the dry ingredients and the wet ingredients, alternating between the two until everything has been added and gently combined.
  8. Grease and flour a 9X5 loaf pan, pour the batter in an even layer.
  9. Bake for 45 minutes or until the top springs back lightly when touched.
  10. Remove from oven, allow to cool before removing from pan.
  11. Add the mascarpone to a stand mixer fitted with a whisk attachment. Beat on high until light and fluffy. Slowly add the cream, mixing until well combined. Add the powdered sugar and vanilla extract, mixing to combine.
  12. Slice the cake horizontally across the center creating two layers of cake. Add a thick layer of mascarpone frosting to the middle, top with berries, spread with more frosting.
  13. Add the top of the cake to the frosted bottom layer.
  14. Add the remaining mascarpone to the top of the cake, top with berries. Chill until ready to serve.

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