Moms Lemon Cherry Banana Cake Recipes
BANANA CHERRY CAKE
This is a moist, fruity cake. It can be made as a regular cake or in a bundt tin (I used a 10" bundt tin). Cherries can be substituted for blueberries, raspberries - anything you have on hand. The cooking time shown is for a non-fan oven.
Provided by Sarah Sunshine
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, baking powder, salt, suger.
- In a smaller bowl, mash the bananas.
- To the bananas, add the eggs, vanilla extract, milk and oil and mix. Combine cherries into the mix.
- Add the wet mixture to the other dry ingredients in the large bowl and mix.
- Spray the baking tin with cooking spray (alternatively, grease tin with butter).
- Pour batter into baking tin and cook in a oven pre-heated to 375 degrees for 1 hour 10 minutes.
- Remove cake from oven and allow to cool for 20 minutes. Turn cake onto a plate and allow to cool.
Nutrition Facts : Calories 243.3, Fat 6.1, SaturatedFat 1.2, Cholesterol 36.7, Sodium 302, Carbohydrate 44.1, Fiber 1.8, Sugar 23.6, Protein 4.1
MOM'S LEMON CAKE
Make and share this Mom's Lemon Cake recipe from Food.com.
Provided by KitchenKelly
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Butter and flour a 10 inch tube pan.
- Combine flour, baking powder and salt and set aside.
- In a separate bowl mix butter and sugar with an electric mixer until fluffy.
- Add eggs one at a time and beat well after each addition.
- Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
- Stir in lemon zest.
- Bake for about 40-50 minutes or until tester comes out clean
- Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
- Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
- Once cool, poke cake with a fork and pour glaze on top.
Nutrition Facts : Calories 456.5, Fat 18, SaturatedFat 10.8, Cholesterol 105.5, Sodium 278.8, Carbohydrate 69.6, Fiber 0.9, Sugar 46.1, Protein 5.9
LEMON CHERRY CAKE
Our family loves cherries, so this cake is the perfect way to end any meal. The combination of sweet cherries and lemon peel gives the yellow cake a distinctive flavor, and no one can resist the yummy cream cheese topping. -Janice Greenhalgh, Florence, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.
Nutrition Facts : Calories 448 calories, Fat 16g fat (10g saturated fat), Cholesterol 86mg cholesterol, Sodium 306mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
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