Step 1
Preheat oven to 350°F (177°C). Grease and line a 9” x 5” loaf pan with parchment paper, leaving about a 2-inch overhang on the sides.
Step 2
In a bowl, whisk together the flour, baking powder, and salt until thoroughly combined. Set aside.
Step 3
In a measuring cup or bowl, slowly add in the beer while whisking into the yogurt. Whisk in the vanilla extract. Set aside until needed.
Step 4
In the bowl of a stand mixer, using the paddle attachment, cream the butter and the Redpath® Golden Yellow Sugar until pale and fluffy; 3 minutes.
Step 5
Add eggs one at a time, blending well after each addition before adding another.
Step 6
Add ⅓ of the dry ingredients into the butter-sugar mixture; blend until just combined. Add in half of the wet ingredients; blend until just combined. Repeat process with remaining dry and wet ingredients, ending with the dry ingredients.
Step 7
Transfer and evenly spread batter into prepared loaf pan. Place loaf pan into the preheated oven and bake for 55 to 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
Step 8
Remove cake from oven and allow to cool for 5 minutes in the pan. Carefully run a small offset spatula around the cake to loosen the edges before carefully unmolding. Use the parchment paper overhangs to help lift cake out of the pan and onto a wire cooling rack to cool completely.
Step 1
In a small pot combine beer with the Redpath® Golden Yellow Sugar. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer until beer is reduced by half (about 3 tablespoons); about 10 minutes.
Step 2
Remove from heat and stir in the vanilla extract, lemon juice, and salt. Cool to room temperature.
Step 3
Sift the Redpath® Icing Sugar into a bowl and whisk in the beer reduction until icing is smooth.
Step 4
Spread or drizzle glaze over the completely cooled vanilla beer cake. Allow icing to set.
Step 5
Serve immediately or store in an airtight container in a cool, dry place for up to 5 days.
*Ensure all ingredients are at room temperature before proceeding with recipe.
*Allow beer to sit for 10 minutes before using.
*Ask at your beer or liquor store for local or craft beer recommendations that you can use that pair well with vanilla.
*Try this recipe with your favourite beer; lagers will generally produce a cake that is hoppy and crisp in flavour; a red or amber beer will be less hoppy and maltier in flavour; and, a stout or porter will give the cake a definite malty undertone.
