Lemon Banana Cake
This Lemon Banana Cake offers a subtle hint of lemon that beautifully complements the rich banana flavor. Made with very ripe bananas for depth and sweetness, the cake's lemon essence is enhanced by rubbing lemon zest into the sugar. The Lemon Cream Cheese Frosting adds a creamy, tangy finish, creating a harmonious balance of flavors. This delightful cake, perfect for any gathering, combines the warmth of bananas with a fresh lemony twist for a truly satisfying dessert.
Servings: 16 servings
Ingredients
Lemon banana cake
- 2⅓ cups all purpose flour 280 grams
- 1¼ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 1½ cups granulated sugar 300 grams
- zest from 1 lemon
- 10 tablespoons butter softened (141 grams)
- 3 large eggs
- 2 to 3 cups bananas 284 grams or 1¼ cups mashed
- ¼ cup vegetable oil 50 grams
- 2 teaspoons vanilla extract
- ⅔ cup buttermilk 150 grams
Lemon Cream Cheese Frosting
- 8 tablespoons butter softened
- 2 cups powdered sugar sifted
- zest from 1 lemon
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon extract
- ¼ teaspoon salt
- 8 ounces cream cheese block style
Instructions
- Heat the oven to 350°F. Line a 13 x 9 inch baking pan with parchment paper or grease with baking spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Add the sugar and lemon zest to a large mixing bowl. Use your hands to rub the zest into the sugar. This will release the oils in the lemon zest and bring out the lemon flavor. Toss in the softened butter and use an electric mixer to beat on high speed until light and creamy. Scrape down the sides of the bowl.
- Add the eggs, one at a time. Beat well and scrape down the bowl between additions. Blend in the mashed banana, vegetable oil, and vanilla extract.
- Beat in half of the flour mixture. Mix in the buttermilk. Use a wide rubber spatula to fold in the rest of the flour.
- Pour the batter into the baking pan and bake for 36 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
Lemon Cream Cheese Buttercream
- Add the butter, powdered sugar, lemon zest, extract, salt, and juice to a mixing bowl. Beat on medium high speed until smooth and creamy.
- Add the cream cheese and beat until well blended. Spread the frosting over the cooled cake.
Notes
Use very ripe bananas for the best flavor and a moist, tender cake.
Boost the lemon flavor. This cake has a subtle lemon flavor. Rubbing the lemon zest into the sugar releases the citrus oils for the best flavor, but if you prefer a more pronounced lemon taste, add ¼ teaspoon lemon extract with the vanilla.
Room-temperature ingredients help create a smooth, creamy frosting. Let the butter and cream cheese soften before mixing.
Watch the baking time. Very ripe bananas create a moister batter, which can extend the baking time by a few minutes. Test for doneness with a toothpick inserted in the center. If it comes out clean or with a few moist crumbs, the cake is ready.
To make cupcakes: For cupcakes: Fill lined muffin cups about ⅔ full and bake at 350°F for 18 to 22 minutes. Makes about 24 cupcakes
Nutrition
Serving: 1 serving | Calories: 162kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 219mg | Sugar: 5g
