Banana Poppy Seed Cake with Lemon Buttercream
User Reviews
3.9
Banana Poppy Seed Cake with Lemon Buttercream
Description
Banana Poppy Seed Cake with Lemon Buttercream features a batter made from creamed butter, sugar, and sour cream combined with mashed bananas, poppy seeds, and vanilla. Flour, baking soda, and salt are added to form a smooth cake batter, which is baked until golden and set. After cooling, the cake is coated with a lemon-flavored buttercream, which is made by beating butter and confectioners’ sugar with fresh lemon juice and optional yellow food coloring. This frosting adds a bright, tangy contrast to the sweet, moist cake.
The texture is moist and tender from the bananas and sour cream, with a slight crunch from the poppy seeds. Baking in a parchment-lined 9x9 pan allows the cake to have clean edges and easy slicing. This cake can be refrigerated to keep it fresh for up to a week, making it a convenient treat that holds well over several days.
Using ripe bananas ensures the sweetest flavor and best texture, and the lemon buttercream can be personalized with lemon zest for a more pronounced citrus note. The poppy seeds contribute a unique texture but can be substituted with nuts if preferred. This cake is a mildly sweet dessert that pairs well with tea or coffee and works as a satisfying snack or light dessert option.
Ingredients
- 2 Tbsp butter at room temperature, unsalted
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 egg room temperature, large
- 2-3 banana mashed (to make about 3/4 cup mashed, ripe
- 1/3 cup poppy seeds
- 1 tsp vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
lemon buttercream
- 1/2 cup unsalted butter at room temperature
- 2 cups confectioners sugar
- lemon about 2 Tbsp, juice of 1
- yellow food coloring optional, the tiniest drop
Instructions
- Set oven to 350F Lightly spray a 9x9 square baking pan. I like to line it with parchment paper so I can lift the cake out after baking for easy frosting and cutting.
- Cream the butter, sugar, and sour cream together until light and fluffy. Beat in the egg, mashed banana, poppy seeds, and vanilla.
- Whisk the flour, salt, and baking soda together and add to the wet ingredients. Mix until just blended.
- Turn the batter out into the pan and smooth out evenly. Bake for about 35 minutes, or until the top is just turning golden and the middle is set. A toothpick inserted in the center should be free of wet batter.
- Let cool on a rack completely before frosting.
- Make the frosting by beating the butter and sugar together with the lemon juice and food coloring, if using. Add a touch more juice if the frosting is too thick, or a little more sugar if too thin.
- I like to store the cake in the refrigerator, and it will keep for up to a week.
Notes
- Add lemon zest to the buttercream to enhance the citrus flavor.
- Walnuts or pecans can replace poppy seeds for a nutty variation.
- Cream cheese can be substituted for butter in the frosting for a different texture and taste.
- Storing the cake in the refrigerator extends freshness up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 110mg | 5% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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