Banana Cake Scratch Made

Extremely light and moist, this banana cake rocks!
I topped it with a chocolate glaze.

2 large ripe bananas (1 cup)
1/2 cup sour cream
2 large eggs
2 tsp grated lemon zest
1 1/2 tsp vanilla extract
2 cups sifted cake flour
3/4 cup + 2tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
10 tbsp unsalted butter

Preheat the oven to 350 F.

1. In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest and vanilla and process until blended. I used a regular hand mixer, it worked the same.

2. In a large mixing bowl, combine all dry ingredients and blend or sift together. Add the butter and 1/2 the banana mixture. Mix on low speed until all the dry ingredients are moistened. Increase speed and beat for 1 1/2 minutes to develop the cake's structure. If using a hand mixer use the highest speed.

3. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure.

4. Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 40 minutes depending on your oven or until the tester inseted comes out clean.

5. Let the cake cool in the pan for 10 minutes. Remove and allow to completely cool. Enjoy!


Chocolate Glaze:

1/2 cup water
1/4 cup (1/2 stick) butter
1/2 cup Hershey's Cocoa
3 cups confectioners sugar
2 tsp vanilla

1. Bring 1/2 cup of water and 1/4 cup of butter to a boil in a saucepan.
2. Stir in 1/2 cup cocoa. Remove from heat and slightly cool. Graudually add 3 cups confectioners sugar. Stir with wire whisk until smooth.
3. Stir in 2 tsp of vanilla extract.

Makes about 1 1/2 cup glaze.

Old World Lemon Pound Cake

I have been searching for a lemon cake recipe that is made from scratch and has a very strong lemon flavor, along with a flavor reminds you of your grandmother's cakes. This cake is very lemony and soft. If your not use to a heavy cake well this will be your first. Its heavy and rich.
I would have had pictures but by the time I turned around slices were M.I.A and I don't even think the cake was completely cool:) But I promise I will post pic when I make it again. Also, great for cupcakes!

1/2 pound (2 sticks) unsalted buteer, at room temperature
2 1/2 cups granulated sugar, divided
4 extra large eggs, at room temperature
1/3 cup grated lemon zest ( 6 to 8 large lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room teperature
1 tsp vanilla extract

Preheat the oven to 350 degrees F.

1. Cream butter and 2 cups granulated sugar in a bowl with an electric mixer, until light and fluffy, about 5 minutes. On medium speed, add the eggs one at a time and lemon zest.

2. Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

3. Pour the batter into prepared pans and smooth tops, then bake for 45 minutes to 1 hour or until tester inserted comes out clean.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugars dissolves. When cake is done, let cool for about 10 minutes. Remove cake from pan and set on a rack over a try or sheet pan. Spoon the lemon syrup over cake. Allow the cake to completely cool.

Glaze:
2 cups confectioner's sugar, sifted
3 1/2 tbsp freshly squeezed lemon juice

1. Combine the confectioners sugar and lemon juice in a bowl, with a wire whisk, mix until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides. Enjoy!

The Best Homemade All American Chocolate Cake

The Best All American Homemade Chocolate Cake is soft and full of chocolate flavor. This was a trial for me being that most of my chocolate cakes have had some issues, (not realizing how important baking soda is when using cocoa other than Dutch-proccessed cocoa) but this came out perfect.

1/2 cup + 3 tbsp (lightly spooned into cup) unsweetened cocoa (Dutch-processed)
1 cup boiling water
3 large eggs
2 1/4 tsp vanilla
2 1/4 cups + 2 tblps sifted cake flour
1 1/2 cups sugar
1 tbsp baking powder
3/4 tsp salt
1 cup unsalted butter, at room temperature

Preheat the oven to 350 degrees

1. In a medium bowl whisk together the cocoa and boiling water until smooth. Cool to room temperature.

2. In another bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add butter and remaining cocoa mixture. Mix on low until the dry ingredients are moistened.

3. Increase to medium or high if using a hand mixer. Beat for 1 1/2 minutes to develop the cake's structure. Scrape down sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to strengthen the cake's structure.

4. Scrape the batter into prepare pans and smooth the top. Bake for about 25 to 45 minutes depending on your oven and the type of pan you use, or until a tester inserted in the center comes out clean.

5. Let cool in pans for 10 minutes. Then loosen and invert onto greased wire racks.

Simple Syrup (keeps cake moist)
1/2 cup water
1/2 cup sugar
flavoring of your choice

1. Bring water to a boil and add sugar, whisk constantly until completely dissolved and add flavoring. Let cool and brush onto warm cake.