Posted by Kathy Lee | File under : ,


2 ¼ cups cake flour
1 ¼ teaspoons baking powder
½ teaspoon salt
½ cup butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar, firmly packed
2 eggs
½ teaspoons grated lemon rind
1 cup mashed very ripe bananas
1 teaspoon vanilla extract
¾ cup chopped walnuts
½ cup milk
½ cup butter, at room temperature ( 1 stick)
¾ teaspoon grated lemon rind
4 ½ cup confectioners’ sugar
3-5 tablespoons fresh lemon juice

Note: preheat the oven to 350 F. grease 29-inch round pans, and line the bottom of each with a disk of greased wax paper.

a.Sift the flour with the baking powder and salt.
b.In a large mixing bowl, cream the butter with the sugar until light and fluty. Beat in the eggs, one at a time. Stir in the lemon rind.
c.In a small bowl mix the mashed bananas with the vanilla and milk. Ingredients to the butter mixture alternately in 2 or 3 batches and stir until just blended. Fold in the nuts.
d.Divide the batter between the cake pans and spread it out evenly. Bake until a cake tester inserted in the center comes out clean, 30-35 minutes.
Let stand 5 minutes before unmolding onto a wire rack. Peel off the wax paper.
e.For the frosting, cream the butter until smooth, the gradually beat in the sugar. Stir in the lemon rind and enough juice to make a spreadable consistency.
f.Set one of the cake layer on a serving plate. Cover with about one third of the frosting. Top with the second cake layer.
Spread the remaining frosting evenly over the top and side of the cake.

Served 8-10 person


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