You’ve tried banana bread, but have you tried banana cake? And to take it to another level, have you tried banana cake with lemon frosting?
It sounds like an odd combination, sure. But, I can assure you that the sweet flavor of the banana paired with the tangy zest of the lemon is sure to have your mouth watering.
This banana cake is a brand new recipe given to me by one of my close friends. It was originally created by her grandma and she says she still makes it at least twice a month!
One of my favorite recipes is my Quick and Easy Banana Bread. I must say, while I will forever adore my Grandma Metzger’s recipe, this new recipe will sit beside it in my recipe box for years to come!
This moist banana cake is topped with rich, lemon buttercream. Topped with lemon curls, its a delicious treat for spring and summer.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shortening (or butter)
- 1 1/2 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 2 eggs, beat
- 1 cup bananas, mashed
- 1/2 cup buttermilk
- 2 sticks unsalted butter
- 4 1/2 cups powdered sugar
- 2 1/2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons heavy cream or whole milk
For the cake:
- Preheat oven to 350 degrees.
- In a bowl, combine flour, baking soda, and salt. Set aside.
- In a stand mixer or with a handheld mixer, add butter and cream thoroughly. Follow by adding sugar and mixing on high.
- Add vanilla extract and lemon extract to the mixture and combine on medium.
- Beat in two eggs.
- Add 1 cup mashed banana and buttermilk. While mixing, add flour 1/3 cup at a time.
- Prepare a 9x13 pan with nonstick cooking spray. Pour in the banana cake mixture.
- Bake at 350 degrees for 30-40 minutes. When finished, take out and let cool completely (approximately 30 minutes).
For the frosting:
- Soften 2 sticks of butter. When at room temperature, cream in a mixer.
- Slowly add powdered sugar until thoroughly combined.
- Add lemon juice, lemon zest and milk/cream. Mix well and add more liquid (lemon juice or milk) if needed.
- Top cake with frosting and serve.
I like to add some lemon zest to top it all off. It really makes a difference!
As you can see, this recipe is pretty straightforward. In fact, I’m sure you’ve used the same ingredients in your own homemade cake! While this is definitely best enjoyed on baking day, it’s also okay to indulge a few days after it comes out of the oven.
If you ask me, this recipe is the perfect transitional dessert. The sweet and comforting banana is a great way to wrap up the colder months. And topped with lemon frosting? A wonderful introduction to spring and summer!
Let me know if you make this at home. I’d love to hear your thoughts! And don’t forget to add my Quick and Easy Banana Bread to your list of must-try recipes as well!
From my kitchen to yours,