Bolo de Cereveja (Portuguese Beer Cake)

3 c flour
2 tsp baking powder
1/2 tsp salt
1 c butter, room temperature
1 3/4 c sugar
3 eggs, room temperature
1 egg yolk
1 tsp vanilla or lemon extract
1 c pilsner beer
confectioners' sugar
fresh berries
whipped cream

Preheat oven to 325 degrees. Spray a 10" Bundt or tube pan with cooking spray. Use a paper towel to make sure entire surface is coated, then dust with flour.

In a medium bowl, sift or whisk together flour, baking powder and salt. Set aside.

In a large bowl, use an electric mixer on medium high to cream butter until light and fluffy, about 5 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Scrape down sides, then add eggs and yolk, one at a time, mixing on medium speed until each egg is fully incorporated into batter. Mix in vanilla or lemon extract.

Add 1 cup of the flour mixture and mix until incorporated and batter is smooth. Add 1/3 c beer and mix until incorporated. Repeat this step two more times.

Pour batter into prepared pan and smooth top. Bake at 325 degrees on middle rack for 60-70 minutes, or until top is golden and a tester comes out clean. Cool in pan for at least 1 hour, then remove from pan and cool on a wire rack for another hour.

If desired, sift confectioners' sugar over surface before slicing. Serve at room temperature, garnished with fresh berries and whipped cream. Store at room temperature, well wrapped or in an airtight container. Cake may be frozen.

NOTES
From Hannaford.
Untried.