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–+ servings
Poppy seed cake with lemon icing.

Banana Poppy Seed Cake With Lemon Glaze

An easy going recipe for banana poppy seed cake with a lemony luscious glaze that is craveworthy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 51 minutes
Course Baking
Servings 8 people
Calories 414 kcal

Ingredients
  

  • 1 ½ cup banana puree
  • 1 cup white granulated sugar
  • ½ cup vegetable oil
  • 2 tablespoons sour cream or plain yogurt, not greek
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoon poppy seeds
  • 2 tablespoon shredded coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 pinch of salt
  • ¾ teaspoon ground turmeric
  • butter or oil, for greasing the pan

Glaze

  • 1 cup powdered sugar
  • 2 tablespoon lemon juice
  • more poppyseed and coconut for decoration

Instructions
 

  • Preheat Oven: Set your oven to 180°C (350°F).
  • Prepare Pan: Get a 10-inch round baking pan. Lightly grease it with oil or butter, then dust it with flour. Shake out any extra flour.
    butter or oil
  • Mix Dry Ingredients: In a bowl, mix together: flour, cinnamon, nutmeg, turmeric, salt, baking powder and baking soda.
    2 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 pinch of salt, ¾ teaspoon ground turmeric, ½ teaspoon baking soda
  • Mix Wet Ingredients: in another large bowl, mix banana puree with vegetable oil, sugar, vanilla, and sour cream.
    1 cup white granulated sugar, ½ cup vegetable oil, 2 tablespoons sour cream or plain yogurt, 1 teaspoon vanilla extract, 1 ½ cup banana puree
  • Combine Ingredients: Pour the dry ingredients into the wet ingredients and mix until smooth.
  • Add Extras: Stir in poppy seeds and coconut.
    2 tablespoon shredded coconut, 2 tablespoon poppy seeds
  • Pour and Bake: Pour the batter into the prepared pan. Bake for 35-45 minutes. If the top gets too brown, cover it with foil.
  • Cool the Cake: Remove the cake from the oven and let it cool.
  • Decorate: Prepare the glaze and decorate the cooled cake.
    1 cup powdered sugar, 2 tablespoon lemon juice, more poppyseed and coconut for decoration

Notes

  • To Store. Keep the cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
  • Freezing. Wrap the cake tightly in plastic wrap, then foil, and store it in the freezer for up to three months.
  • To Reheat. Allow the frozen cake to thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Nutrition

Calories: 414kcalCarbohydrates: 66gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 133mgPotassium: 67mgFiber: 2gSugar: 41gVitamin A: 1IUVitamin C: 2mgCalcium: 70mgIron: 2mg
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