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 9

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 10

Remove from heat and stir in the vanilla extract, lemon juice,  and salt. Cool to room temperature.

Step 11

Sift the Redpath® Icing Sugar into a bowl and whisk in the beer reduction until icing is smooth.

Step 12

Spread or drizzle glaze over the completely cooled vanilla beer cake. Allow icing to set.

Step 13

Serve immediately or store in an airtight container in a cool, dry place for up to 5 days.