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Lemon Banana Bundt Cake

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"Lemon Banana Bundt Cake is moist, delicious and proof that an elegant dessert need not be overly complicated! High rising and with just a hint of lemon, this is the perfect finale to Sunday dinner or any dinner party! Try this for Mom on Mother's Day!"

Serves 10 | Prep Time 15 minutes | Cook Time 35 minutes

Why I Love This Recipe

Looking for the perfect dessert? Something delicious, yet not overly complicated? Look no further! Here we have a recipe that has been in my family for years! Moist, high rising, with just a hint of lemon, this is banana cake at it’s best! One of my very favorite banana recipes, I remember my grandmother baking a version of this when I was little! I made a couple of changes such as substituting cane sugar for white and using low fat milk rather than heavy cream. Simple and elegant, this is proof that you don’t have to spend a lot of time to have a gorgeous dessert! Try this the next time you are looking for a fabulous ending to a family meal!! I guarantee you won’t be disappointed!

Ingredients You'll Need

2 1/2 Cups All Purpose Flour
1 2/3 Cups Cane Sugar
1 Tsp. Baking Soda
1 1/4 Tsp. Baking Powder
1 Tsp. Vanilla
2 Tbsp. Lemon Juice
1/2 Cup Milk
2 Eggs
1/2 Cup Butter
3 Ripe Bananas
Powdered Sugar for the Top


Heat oven to 350 degrees.  Grease and flour a 10 inch bundt pan.

In a medium bowl, mash bananas.

In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar.

Beat in butter.

Add eggs and vanilla and beat well, about 2 minutes.

Add milk to lemon juice and stir. Add to batter and beat well.

Stir in bananas.

Pour into prepared pan.

Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean.

Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely.

Dust with powered sugar.

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