Banana-Lemon Cake
A moist banana cake with a hint of lemon, perfect for brunch or tea time, combining fruity sweetness with tangy citrus flavor to delight any palate.
Ingredients
Instructions
- Cream together butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Sift together cake flour, baking powder, and salt.
- Alternately mix in the dry ingredients with milk and vanilla, beginning and ending with dry ingredients.
- Pour the batter into two 9-inch layer pans.
- Bake at 350°F for 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare lemon filling or use prepared lemon pie filling or pudding.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until it’s very fluffy. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and replacing them with cornstarch. Adding a bit of lemon zest to the batter can enhance the flavor, making it a delightful complement to the lemon filling.
Serving Suggestions
Serve the Banana-Lemon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. It pairs wonderfully with a cup of tea or coffee. For an added twist, you can drizzle some lemon glaze over the top to enhance the citrus flavor, creating a delightful balance with the banana. This cake is perfect for gatherings or as a sweet ending to a meal.
Storage & Reheating
Store leftover cake slices in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place slices in a microwave for about 15-20 seconds, or enjoy them cold. The flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Lemon Cake contains roughly 1517 calories, with 4g protein, 65g carbohydrates, and 91g fat. It is an excellent source of calcium (24% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 993mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe bananas in this recipe?
Yes, using ripe bananas will add natural sweetness and moisture to the cake. Just mash them well before adding to the batter. Aim for about 1 to 1 1/2 cups of mashed bananas to incorporate the flavor effectively.
What can I use instead of lemon filling?
If you don't have lemon filling, you can use prepared lemon pie filling or lemon pudding. Alternatively, you can make a homemade lemon curd for a fresh and tangy option that complements the cake beautifully.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Additionally, the edges should start to pull away from the sides of the pan, indicating it's ready to come out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).