Banana Cake with Poppy and Lemon Cream
Transform your dessert game with this luscious Banana Cake with Poppy and Lemon Cream—a delightful fusion of ripe banana sweetness, airy texture, and zesty lemon undertones. This moist and fluffy cake is elevated by a velvety lemon cream infused with the subtle crunch of poppy seeds, creating a perfect balance of flavors and textures. Easy to make in under an hour, this recipe features simple pantry staples like mashed bananas, soft butter, and fluffy whipped cream, while the fresh lemon zest and juice add a burst of brightness to every bite. Whether served as a show-stopping centerpiece for a gathering or a simple weeknight indulgence, this homemade banana cake promises to be a hit. Serve chilled or enjoy it fresh, and prepare for rave reviews!
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 150 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 2 pieces Eggs
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 200 milliliters Heavy cream
- 50 grams Powdered sugar
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 tablespoon Poppy seeds
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
Peel the bananas and mash them in a large mixing bowl until smooth. Set aside.
In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the mashed bananas until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon-poppy seed cream. In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form.
Fold in the lemon juice, lemon zest, and poppy seeds. Mix gently until well combined. Refrigerate until ready to use.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is fully cooled, slice it horizontally into two layers using a serrated knife (optional).
Spread half of the lemon-poppy seed cream between the layers if sliced, or spread it generously on top of the single-layer cake.
Serve immediately or chill in the refrigerator for at least 30 minutes before serving. Enjoy your Banana Cake with Poppy and Lemon Cream!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 448 mg | 19% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 37.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 237 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
