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Banana Cake with Zesty Lemon Icing Recipe


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     Banana Cake with Zesty Lemon Icing

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   Approx. 30 mins

3/4 c (1 1/2 sticks) butter, softened
1 1/2 c granulated sugar
3 eggs
1 1/2 tsps vanilla extract
1 c mashed ripe bananas (about 2 medium)
2 1/4 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
3/4 c sour cream
1/2 c solid vegetable shortening
1/2 c (1 stick) butter, softened
3 Tbsps lemon juice
1 tsp lemon zest
4 c sifted confectioners' sugar (approx. 1 lb.)
Additional lemon juice or milk if needed

Preheat oven to 350. Spray 9 in. round pan with vegetable pan spray. In large bowl, beat butter and granulated sugar until light and fluffy. Add eggs, vanilla and banana mix well. Combine flour, baking soda and salt. Add flour mixture and sour cream alternately to butter mixture. Blend thoroughly but do not over mix.
Place half of batter into prepared pan. Bake 25-30 minutes or until cake springs back when lightly touched. Cool 10 mins. in pan on rack; remove from pan and cool completely. Bake second layer with remaining batter. Cool layers completely before icing.
Prepare icing- in large bowl , beat shortening and butter with electric mixer until light and fluffy. Add lemon juice and zest; beat well. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed and scraping sides and bottom of bowl often. When all sugar has been mixed in, if icing is dry, add additional juice and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use.

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