Banana Cake With Lemon Icing
Makes 14 servings. 3 cups flour 2 teaspoons baking soda ½ teaspoon salt 2 sticks (8 ounces) unsalted butter, at room temperature 2 cups sugar 2 teaspoons pure vanilla extract 2 large eggs, preferably at room temperature About 4 very ripe bananas, mashed (1½ to 1¾ cups) 1 cup sour cream or plain yogurt Lemony white icing: 3/4 cup confectioners' sugar 2 teaspoons lemon juice To prepare oven pan: 1. Place rack in center of oven. 2. Preheat oven to 350 degrees. 3. Generously butter 9- or 10-inch bundt pan. To prepare the cake: 1. In bowl, whisk together flour, baking soda and salt. 2. Set aside. 3. Working with stand mixer fitted with paddle attachment or hand mixer in large bowl, beat butter until creamy. 4. Add sugar. 5. Beat at medium speed until pale and fluffy. 6. Beat in vanilla. 7. Add eggs, 1 at a time, beating for 1 minute after each addition. 8. Reduce mixer speed to low. 9. Mix in bananas. 10. Mix in half of flour mixture. 11. Note: Don't be disturbed when batter curdles. 12. Add sour cream. 13. Add remaining flour mixture. To bake cake: 1. Scrape batter into pan. 2. Rap pan on counter to eliminate bubbles. 3. Smooth top. 4. Bake for 65 to 75 minutes or until thin knife inserted deep into center of cake comes out clean. 5. Don't place pan on baking sheet; you want oven's heat to circulate through bundt's inner tube. 6. Check cake after about 30 minutes; if it is browning too quickly, cover loosely with foil tent. 7. Transfer cake to rack. 8. Cool for 10 minutes. 9. Unmold onto rack. 10. Cool to room temperature. 11. For best flavor, wrap cooled cake in plastic and allow to sit on counter overnight before serving. To make icing: 1. Sift confectioners' sugar into bowl. 2. Add enough fresh lemon juice (start with 2 teaspoons and add more, drop by drop) to make icing thin enough to drizzle. 3. Drizzle over cooled cake. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
