The combination of banana, lemon and raspberry flavors are delicious and the cake is beautiful. When you add other fruits to bananas they take on a whole new personality.
Serving Size: 10
Preparation Time: 12 minutes
Total time: 50 minutes
Ingredients:
Frosting
Instructions:
Coat 2 (8 inch) round cake pans with cooking spray, and dust each pan with 1 1/2 teaspoon flour.
Place granulated sugar and 1/4 cup butter in a large bowl, beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 3/4 cup flour into dry measuring cups and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine the buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake the cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes before removing from pans. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, lemon zest, 1/2 teaspoon vanilla, lemon juice and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, heat raspberry jam and pour half over cake. Frost cake with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining cake layer. Pour remaining jam over cake and spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries.
Per serving: 320 Calories; 8g Total Fat; 60g Carbohydrate