Banana Raspberry Cake With Lemon Frosting Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

Steps:

• Preheat oven to 350.
• To prepare the cake, coat 2 8-inch round cake pans with cooking spray. Line the bottoms with wax paper. Coat wax paper with cooking spray. Dust each pan with 11/2 tsp 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 13/4 cups 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 buttermilk, banana, and 1 tsp vanilla in a pyrex measuring cup.
• Beginning and ending with the flour mixture, add the flour mixture and buttermilk mixture alternately to the sugar mixture. Mix after each addition just until blended. Pour batter into prepared pans.
• Bake cake at 350 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.
• To prepare frosting, combine cream cheese, 2 tbs butter, rind, 1/2 tsp 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.
• 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 cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Steps:

• For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
• Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
• Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
• Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

Steps:

• 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.
• 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 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.
• 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.
• 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.
• 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).
• 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.
• TIPS: Make the cake up to 2 days ahead. Store, loosely covered, in the refrigerator.
• 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.
• 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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in bananas. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean (do not overbake), 20-25 minutes. Cool., For frosting, in a large bowl, beat cream cheese, butter and vanilla until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

Steps:

• 1. Preheat oven to 350
• 2. To prepare the cake, coat 2 8-inch round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 ½ tsp flour.
• 3. Place granulated sugar and ¼ 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.
• 4. Lightly spoon 1 ¾ cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and ½ teaspoon salt, stirring well with a whisk.
• 5. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
• 6. Bake cake at 350 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.
• 7. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, ½ teaspoon vanilla, and a 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 over beat).
• 8. 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 cake layer. Spread remaining frosting over top and sides of cake. Garnish with fresh raspberries, if desired.