Banana Pound Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
1
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Source:

Ingredients for - Banana Pound Cake

1. 3 teaspoons plus 3 cups sugar, divided -
2. 1 cup butter, softened -
3. 6 large eggs, room temperature -
4. 1 cup mashed ripe bananas (about 2 medium) -
5. 1-1/2 teaspoons vanilla extract -
6. 1/2 teaspoon lemon extract -
7. 3 cups all-purpose flour -
8. 1/4 teaspoon baking soda -
9. 1 cup sour cream -
10. Glaze: -
11. 1-1/2 cups confectioners' sugar -
12. 1/2 teaspoon vanilla extract -
13. 3 to 4 teaspoons 2% milk -

How to cook deliciously - Banana Pound Cake

1. Stage

Grease a 10-inch fluted tube pan, then sprinkle it with 3 teaspoons of sugar. Set it aside.

2. Stage

Preheat the oven to 325°F. In a large bowl, cream together the butter and the remaining 3 cups of sugar until the mixture is light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Stir in the bananas and the extracts. In a separate bowl, combine the flour and baking soda, then add the dry mix to the creamed mixture a little at a time, alternating with the sour cream, beating until just combined.

3. Stage

Pour the mixture into the prepared pan (the pan will be full). Bake until a toothpick inserted near the center comes out clean, 75 to 85 minutes. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

4. Stage

In a small bowl, whisk the confectioners' sugar, vanilla extract and milk until smooth, then drizzle it over the cake. Store the cake in the refrigerator.