Banana Pound Cake

3.3/5 rating (3 votes)
Banana Pound Cake

Ingredients

  • 3 teaspoons plus 3 cups sugar, divided
  • 1 cup butter, softened
  • 6 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 11/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
GLAZE
  • 11/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3–4 teaspoons milk

Directions

  1. Grease a 10-inch fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.

  2. Pour into prepared pan (pan will be full). Bake at 325 degrees for 75–85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  3. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in refrigerator. May freeze for up to 1 month.

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Comments (1)

  • Christy

    27 September 2013 at 10:14

    This was absolutely wonderful! I added about 3/4 a cup of chopped pecans and it was perfect!

    reply

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