Banana Pound Cake

desserts

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Servings: 12–15

Ingredients

3 teaspoons plus 3 cups sugar, divided

1 cup butter, softened

6 eggs

1 cup mashed ripe bananas (about 2 medium)

1½ teaspoons vanilla extract

½ teaspoon lemon extract

3 cups all-purpose flour

¼ teaspoon baking soda

1 cup (8 ounces) sour cream

1½ cups confectioners’ sugar

½ teaspoon vanilla extract

3–4 teaspoons milk

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

Recipe Courtesy Of

Taste of Home