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Banana Raspberry Cake With Lemon Frosting Recipe

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Banana Raspberry Cake With Lemon Frosting
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Ingredients
18
Count
Nutrition
698
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. TO PREPARE THE CAKE: Coat 2x8-inch round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoon flour.
  2. 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.
  3. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoons salt, stirring well with a whisk.
  4. Combine 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.
  5. Bake cake at 350F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
  6. TO PREPARE THE FROSTING: Combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla 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).
  7. Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining layer . Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
  8. TIPS: Make the cake up to 2 days ahead. Store, loosely covered, in the refrigerator.
  9. Butter is the correct softness when it gently yields to the pressure of a finger. If you can push your finger deeply into the butter, it's too soft.
  10. Make sure that your're not scooping your flour. Follow our directions to lightly scoop the flour into dry measuring cups, and then level off the excess wirh a knife. If you scoop, you can get up to twice as much flour as intended.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 697.87 Kcal (2922 kJ)
Calories from fat 292.2 Kcal
% Daily Value*
Total Fat 32.47g 50%
Cholesterol 59.04mg 20%
Sodium 753.68mg 31%
Potassium 1536.98mg 33%
Total Carbs 93.76g 31%
Sugars 50.71g 203%
Dietary Fiber 1.93g 8%
Protein 9.87g 20%
Vitamin C 5.3mg 9%
Vitamin A 0.1mg 2%
Iron 0.6mg 4%
Calcium 111.3mg 11%
Amount Per 100 g
Calories 358.37 Kcal (1500 kJ)
Calories from fat 150.05 Kcal
% Daily Value*
Total Fat 16.67g 50%
Cholesterol 30.32mg 20%
Sodium 387.03mg 31%
Potassium 789.28mg 33%
Total Carbs 48.15g 31%
Sugars 26.04g 203%
Dietary Fiber 0.99g 8%
Protein 5.07g 20%
Vitamin C 2.7mg 9%
Iron 0.3mg 4%
Calcium 57.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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