Banana Pound Cake

In the spirit of Meredith's recent post, I thought I'd post something that I've happily consumed but have not personally made. Dan discovered this recipe a few years ago, and it has been a staple of his baking repertoire. It's a great treat for company, as it makes a sizable cake.

Toonces, deigning to be an NCC assistant.
Photo Credit: E.Evans

INGREDIENTS 

Cake

• 3 tsp + 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 2-3 mashed ripe bananas (~1 cup)
• 1 1/2 tsp vanilla extract
• 1/2 tsplemon extract
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 cup (8 ounces) sour cream 

Glaze

• 1 1/2 cups confectioners' sugar
• 1/2 tsp vanilla extract
• 3-4 tsp milk

DIRECTIONS  

1. Preheat oven to 325.
2. Grease a 10-in Bundt pan. Sprinkle with 3 tsp sugar.
3. Cream butter and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana and extracts.
4. In a separate bowl, combine flour and baking soda.
5. Add flour mixture to the creamed mixture, alternating with the sour cream, beating until combined.
6. Pour into prepared pan. Bake for 75-85 minutes (toothpick inserted into the center should come out clean).
7. Cool for 10 minutes. Remove from pan, allowing it to cool completely.
8.  Whisk together glaze ingredients until smooth. Drizzle over cake.

Recipe via Taste of Home