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.