Ingredients for Banana Raspberry Cake With Lemon Frosting
- Cooking Spray
- All Purpose Flour
- 1 ¾ cups granulated sugar
- 2 tablespoons unsalted butter, softened
- 3 large eggs
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- Low Fat Buttermilk
- 1 ½ cups mashed ripe bananas (about 3 medium)
- Vanilla Extract
- Reduced Fat Cream Cheese
- Lemon Rind
- 3 cups powdered sugar
- Fresh Raspberries
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How to Make Banana Raspberry Cake With Lemon Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a measuring cup, combine the buttermilk and mashed bananas.
- Gradually add the dry ingredients and the wet ingredients to the creamed mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting: In a large bowl, beat together the softened cream cheese, butter, lemon zest, and salt until smooth.
- Gradually add the powdered sugar, beating on low speed until combined. Do not overbeat.
- Once cakes are completely cool, frost the top of one layer with about 1/3 cup of the frosting. Arrange half of the raspberries on top.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Garnish with fresh raspberries, if desired. Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
171g
Fat
25g
Carbs
19g
