Author Notes
A birthday cake for the most amazing person I know. My mom. Cinnamon and banana mesh incredibly well with the lemon and cream cheese in the frosting. —Tarla Bergman
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Ingredients
- Cake
-
3 cups
all purpose flour
-
1/2 teaspoon
baking powder
-
1 teaspoon
baking soda
-
3 teaspoons
cinnamon
-
3/4 teaspoon
salt
-
1/2 teaspoon
ginger
-
1/2 teaspoon
mace
-
1/4 teaspoon
clove
-
1/2 teaspoon
nutmeg
-
2
bananas peeled & mashed up good
-
1 cup
unsalted butter
-
1/2 cup
shortening
-
1/2 cup
sugar
-
3/4 cup
packed brown sugar
-
1 teaspoon
lemon zest
-
5
eggs
-
1 teaspoon
vanilla extract
-
1 teaspoon
fresh lemon juice
-
3/4 cup
buttermilk
- Lemon Cream Cheese Frosting
-
16 ounces
cream cheese
-
3/4 cup
unsalted butter
-
1/2 teaspoon
salt
-
2 tablespoons
lemon juice
-
4 teaspoons
lemon zest
-
2 teaspoons
lemon extract
-
4 to 5 cups
powdered sugar
Directions
- Cake
-
Preheat to 325F. Spray two 8-inch pans with nonstick spray.
-
Using electric mixer, beat butter & shortening, both sugars until light and fluffy, this will take around 5 minutes.
-
Beat in eggs, 1 at a time.
-
Next mix in the lemon peel in vanilla and lemon juice.
-
Alternate the flour mixture with the buttermilk.
-
Finally add your mushed bananas.
-
Transfer batter to prepared pans. Bake cake until tester inserted near center comes out clean, about 55-65 minutes. Cool in pan on rack 20 minutes.
- Lemon Cream Cheese Frosting
-
Beat cream cheese, butter, lemon juice, lemon rind, salt, and extract together until smooth and fluffy.
-
Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.
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