Banana Lemon Layer Cake Recipe

Name: Banana Lemon Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Cake; 2 1/4 cups cake flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup butter, at room temperature; 1 cup granulated sugar; 1/2 cup light brown sugar, firmly packed; 2 eggs; 1/2 teaspoon grated lemon zest; 1 cup mashed very ripe banana; 1 teaspoon vanilla extract; 1/4 cup milk; 3/4 cup chopped walnuts; The Frosting; 1/2 cup butter, at room temperature (1 stick); 4 1/2 cups confectioners' sugar; 3/4 teaspoon grated lemon zest; 3 -5 tablespoons fresh lemon juice

Servings: persons

The Cake
2 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2 eggs
1/2 teaspoon grated lemon zest
1 cup mashed very ripe banana
1 teaspoon vanilla extract
1/4 cup milk
3/4 cup chopped walnuts
The Frosting
1/2 cup butter, at room temperature (1 stick)
4 1/2 cups confectioners' sugar
3/4 teaspoon grated lemon zest
3 -5 tablespoons fresh lemon juice

1
Preheat the oven to 350u00b0F Grease 2 - 9 inch round cake pans and line the bottom of each with a disk of wax paper (see recipe #452719).
2
Sift the flour with the baking powder and salt.
3
In a large mixing bowl, cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the lemon zest.
4
In a small bowl mix the mashed bananas with the vanilla and milk. Add the banana mixture and the dry ingredients to the butter mixture alternately in 2 or 3 batches and stir until just blended. Fold in the nuts.
5
Divide the batter between the cake pans and spread it out evenly. Bake until a cake tester inserted in the centre comes out clean, 30-35 minutes. Let stand 5 minutes before unmolding onto a wire rack. Peel off the wax paper.
6
For the frosting, cream the butter until smooth, then gradually beat in the sugar. Stir in the lemon zest and enough juice to make a spreadable consistency.
7
Set one of the cake layers on a serving plate. Cover with about one third of the frosting. Top with the second cake layer. Spread the remaining frosting evenly over the top & sides of cake.

2126

kcal

Calories

Fat

381

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: The Cake, 2 1/4 cups cake flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Banana Lemon Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Lemon Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions