Lemon Ale-8-One Cake
Love lemon? My Lemon Ale-8-One Cake is a Kentucky-inspired dessert that is soon to become a family favorite. I know y'all are going to love it!
Ingredients
For The Cake
- 2 c All-Purpose Flour
- 1.5 c Sugar
- 6 oz Ale-8-One
- 3 Eggs
- 1 c Lemon Juice freshly-squeezed
- 3/4 c Sour Cream
- 2/3 c Vegetable Oil
- 3/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 tbsp Vanilla Extract
For The Icing
- 1 c Butter
- 7 c Powdered Sugar
- 1 c Shortening
- 3 tsp Lemon Zest freshly-grated
- 3 tbsp Lemon Juice freshly-squeezed
- 1 tbsp Vanilla Extract
For Garnish
- 1 Pack Blueberries
- 1 Pack Raspberries
Instructions
For The Cake
- Preheat oven to 350F.
- In a stand mixer, mix together flour, sugar, baking powder, baking soda, and salt. Mix on a low-speed until combined. In the same bowl, add the lemon juice, eggs, oil, Ale-8-One, and vanilla extract. Mix. Fold in the sour cream until incorporated.
- Separate batter into two greased cake pans. Bake for 25-30 minutes; check cake with a toothpick until done. When done, the toothpick will come out clean. Allow cake to fully cool before icing.
For The Icing
- Beat butter and shortening together until smooth.
- In small batches, add 4 cups of the powdered sugar. Mix well.
- Add lemon juice, vanilla, and the lemon zest. Mix well.
- In small batches, add the remaining 3 cups of powdered sugar. Mix until fully-incorporated.
Assembly
- After fully cooled, take one of the cakes and lay it flat on a cake stand. Put desired amount of icing on top of the cake. Layer the second cake on top of the icing, adding more icing to the top of the second layer. Note: I prefer to leave the sides without any icing; that said, you can cover the cake in icing if desired.
- Spread raspberries and blueberries on top of the cake; cut and enjoy!