Banana Cake

Cup of Yum
1. Pre-heat oven to 170 degrees celsius/ 340 degrees fahrenheit (fan-forced).
2. Grease the tin and line the bottom with baking paper.
3. Beat butter and sugars in a stand mixer on medium-high for 5 minutes.
4. Add whisked egg and beat again for a few minutes.
5. Add mashed bananas and beat again for one minute.
6. Add sifted flour and baking powder gradually. Mix until combined.
7. Dissolve bicarb soda in milk and add to mixture. Mix until combined.
8. Pour mixture into the tin.
9. Bake for 35-40 minutes.
10. Allow to cool in the pan for 5-10 minutes then turn out onto a wire rack to cool completely before icing.

Lemon Frosting

1. Cut cream cheese and butter into small cubes and beat until soft.
2. Cut lemon in half and slice off 3 small rounds from the inside of the halves. Juice the remaining lemon and finely grate some zest from the sides of the lemon halves.
3. Add all of the lemon juice and zest to the mixture and beat well.
4. Add the icing sugar and continue to beat until soft and fluffy.

Decorating

1. Slice top of cake to level if necessary.
2. Add frosting and smooth over top. Dab with spatula to create a textured look.
3. Slice lemon round almost in half. Twist and place along top of cake to create a swirl effect.