Banana Cake with Cream Cheese Frosting

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We have a busy Sunday so I made an early dinner and this Banana Cake for dessert.  This cake is moist and delicious and the homemade frosting is the “icing on the cake”!!

Banana Cake

2 eggs

2/14 cups flour (all purpose)

1 1/2 cups sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup mashed bananas

3/4 cup milk mixed with 1 TBSP. lemon juice

1/4 cup vegetable or canola oil (I used coconut oil)

1 tsp. vanilla extract

Grease well a 13×9 cake pan or 2 round pans. Preheat oven to 350

Let eggs sit at room temperature for 30 minutes.

In a large mixing bowl stir the flour, sugar, baking powder, baking soda and salt together.  Add the bananas, milk/lemon juice, oil and vanilla.  Beat with an electric mixer until combined.

Add eggs and beat on medium speed for 2 minutes.  Pour into the pan.

Bake at 350 for approximately 30 minutes (checking after 25 minutes or so for doneness by inserting a tooth pick in the center and if it comes out clean it’s done).

Remove and let cool.

Frost with homemade Cream Cheese Frosting!  This cake deserves the homemade instead of store bought because it’s so good!!

Cream Cheese Frosting

1 8 oz brick cream cheese softened

1/2 cup butter

2 TBSP. vanilla extract

5 1/2 – 6 cups sifted powdered sugar

Beat the cream cheese, butter, and vanilla until light and fluffy.  Gradually add the powdered sugar until it’s spreadable and smooth.

**This makes a large container of frosting which you can store in the fridge for up to 3 weeks.  Or cut the recipe in half for the perfect amount for this cake**

 

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Lemon Lime Soda Pound Cake

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It doesn’t get much easier than this!  This is the perfect Pound Cake, full of butter flavor, lemon flavor and moist!
These make great gifts, dessert for a party, treat for tea time, brunch, or anytime really.
The Teen Queen decided to make a batch tonight.  No one in the house complained that’s for sure 🙂
Super Easy to make:
 
1 1/2 cups butter
3 cups sugar
5 eggs
2 TBSP lemon extract
1/3 cup lemon juice
3/4 cup of lemon lime soda
3 cups of flour
 
Cream the butter and sugar. Add the eggs mixing after each one. Mix in the extract, juice and soda. Add the flour a cup at a time and mix until incorporated.
 
Spoon into very well greased and floured loaf pans (2 regular or 4 mini).
 
Bake at 325 for approximately 45 minutes (obviously shorter for the mini loaves). A toothpick should come out clean when finished

Cake Balls

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These are a fun dessert to take to a party or make and have at home for school lunch desserts, after dinner desserts or small treat!

While these are all over Pinterest now, years ago my aunt made these after she baked a cake to long.  She actually made them with the frosting mixed into the cake mix and then warmed the rest of the frosting in a pot and rolled them in it.   Needless to say, they didn’t hold up well so she tried some with making her own melting chocolate.  Boy I wish she had patented the idea 🙂

You can see how we make them on my Facebook page here:  Cake Balls

 

 

Orange Cake (2 ingredients)!!

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Perfect for a nice light summer dessert with a beautiful light orange color!

This is an easy recipe when you are pressed for time!!

2 Ingredients.

I made this after work for dessert tonight. Super EASY!!

1 box of yellow cake mix
12 ounces orange soda
Pre-heat oven to 350 degrees

Mix together and beat until smooth about 2 minutes.

Pour into greased cake pan (I used 2 rounds)

Bake approximately 15-20 minutes checking after 15 so you don’t over cook it (toothpick should come out clean when checking)

Let cool and you can frost with glaze, cool whip or enjoy plain.

Glaze I used was:
1 1/2 cups powdered sugar sifted
1 Tablespoon melted butter
2 1/2 Tablespoons Orange Juice

I have made this with Sierra Mist (or any lemon lime flavored soda) and replaced the orange juice in the glaze with fresh squeezed lemon juice).

Great weeknight dessert!

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Lemonade Cake

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With spring coming I thought I would share our lemonade cake as it’s full of spring colors with a hint of lemon flavor.

The recipe is simple and the cake is dense and delicious!

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The one above was made last spring and decorated with our homemade light lemon frosting with store bought yellow frosting in the tube to decorate as it was being entered in a “cake share” party.

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You can see the ingredients are simple.

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When I made this cake last week I kept them as single cakes because the tween queen prefers no frosting and I used the same lemon frosting on the other cake but because it was for us, I spared myself the task of decorating!

Lemonade Cake

1 and ⅓ cups sugar

6 tablespoons butter, softened

1 tablespoon lemon zest

3 tablespoons lemonade concentrate, thawed

2 teaspoons vanilla extract

3 eggs

1 and ¼ cups buttermilk

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Directions:

Preheat oven to 350 degrees.

In a bowl, stir together flour, baking powder, salt, and baking soda. Set aside.

In a large bowl combine sugar, butter, lemon zest, lemon concentrate, vanilla extract, and eggs.

Add buttermilk to sugar bowl slowly stirring well.

Add dry ingredients to wet ingredients until a smooth batter forms.

Spray two 9 inch round baking pans with cooking spray and divide batter evenly into pans.

Bake for 20 minutes, or until a toothpick comes out clean.

Frosting:

1 cup butter, softened
2 and 1/2 cups powdered sugar sifted
1/2 tablespoon lemon juice or extract
1/4 teaspoon salt
2 tablespoons milk

Beat butter in a stand mixer for 2 minutes. Slowly add powdered sugar until incorporated. Add lemon juice, salt, and milk. Beat until smooth (approximately 3 minutes)

This is a great recipe for summer parties and won’t disappoint 🙂

Magic Cake

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Pieces set up to sell at the bake sale 

A magic cake is a cake that separates into 3 layers while it bakes.  I have never made a magic cake and decided on a whim to make it for our school bake sale.  I made it the night before and it was set up to sell before I even had a taste of it.  I was told by someone who purchased a piece that it was fabulous!!  Rich and creamy custard in the middle with a nice light layer of cake on top and bottom.  It sold out in about 20 minutes!!

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This was a very easy cake to make.  I used my hand mixer for the egg whites and the stand mixer for the rest.  Very few ingredients as well.

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Separate the eggs and bring to room temperature by letting sit our for 1/2 hour (notice how yellow/orange the yolks are, that is because these are farm fresh eggs from our chickens who are fed greens, corn, vegetables, and crumble to keep them healthy and producing the freshest eggs).

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Beat the egg whites until stiff (this takes a few minutes on high speed)

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Next mix the eggs and sugar until light in color and smooth and then add the melted butter and vanilla mixing well (about 2 minutes)

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Add the flour slowly 1/4 cup at a time and scrape sides.  Slowly add in the lukewarm milk on medium speed and scrape sides and bottom again to ensure all is mixed well.  The batter should be runny and thin.

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Gently fold in the egg whites with a spatula and use a whisk gently to break up some of the lumps.  It should look like the second picture by the time you are finished.

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Pour into a very well greased and floured 8×8 pan or use parchment paper as I did.  Bake at 325 degrees until the top is a light brown.  In my oven it took 40 minutes.  *The middle may still appear liquidy but that is ok it will harden.  You want the entire top just lightly browned as in the picture.

Let cool a bit.  Store in the refrigerator overnight or for at least 4 hours so the custard cools and sets up.

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The magic happens and you get a 3 layer cake with very little effort and a great custard filling!!

Needless to say…I will be making one this week for our family as the kids really wanted to try it.  There are variations all over the internet on how to make this and also other flavors.  I actually used a few different websites so will post exactly how I made ours below:

4 egg separated and brought to room temperature

3/4 cup sugar

1/2 cup melted butter (one stick)

2 tsp. vanilla extract

3/4 cup flour (I used a 1/4 cup measuring each into the bowl while mixing separately 3 times)

2 cups lukewarm milk (I microwaved mine for about 30 seconds and stirred it before adding)

Powdered sugar for dusting before serving (optional)

Preheat oven to 325 degrees.  Grease and flour an 8×8 square pan or line with parchment paper.

Beat the egg whites until stiff and set aside

Beat the yolks and sugar until light and well mixed on medium speed.  Add the butter and vanilla mixing another 2 minutes and then add the flour and mix well.

Slowly pour in the lukewarm milk while mixing.  If need be scrape the sides and bottom to make sure everything is mixed well and let beat approximately 1 minute.

Add the egg whites by spatula folding gently in using about 2 batches.  Use a whisk gently to break up the lumps in the batter.

Pour into the pan and let bake until the top is lightly browned (approximately 40 minutes).

Cool completely and chill.  Dust with powdered sugar before serving.

Strawberry Filled Vanilla Cake

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Today the boy of the house had a hockey game.  The tween queen decided to skip it as she was tired.  She was bored and decided to bake this wonderful cake.  This is her first filled cake she made as a surprise for us all.  I wondered why she kept calling to see when we would be home.

It was a real treat and “proud mommy moment” coming home and seeing the smile and pride on her face knowing she made this all from scratch and cleaned up the kitchen so not ONE dish was in the sink!  She could not wait for us to try it.

It is a nice light and moist cake.

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You can find the links she used to create this beauty on my facebook page here:  Strawberry Filled Vanilla Cake