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A moist and zesty banana lemon cake topped with a glossy lemon glaze.

Banana Lemon Cake:

This moist and zesty banana lemon cake combines the sweetness of ripe bananas with the bright tang of lemons. Easy to bake and perfect for any occasion, it’s a refreshing twist on a classic dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 Servings
Calories 266 kcal

Ingredients
  

  • Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Wet Ingredients:
  • 3 ripe bananas mashed
  • 1/2 cup unsalted butter or coconut oil, melted
  • 1/2 cup granulated sugar or coconut sugar for a healthier option
  • 2 large eggs or flaxseed meal for a vegan version
  • 1 tsp vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 tsp lemon zest
  • For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp fresh lemon juice

Instructions
 

  • Preparation:
  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round pan or loaf pan, or line it with parchment paper for easy removal.
  • Combine Dry Ingredients:
  • In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  • Mix Wet Ingredients:
  • In another bowl, mash the bananas until smooth.
  • Add melted butter, sugar, eggs (or flax eggs for vegan), and vanilla extract. Mix well.
  • Stir in the lemon juice and zest for a bright, tangy flavor.
  • Combine Wet and Dry Mixtures:
  • Gradually fold the dry ingredients into the wet mixture. Mix until just combined to avoid overmixing.
  • Bake:
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and Glaze:
  • Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  • Prepare the lemon glaze by whisking powdered sugar and lemon juice until smooth. Drizzle over the cooled cake
A moist and zesty banana lemon cake topped with a glossy lemon glaze.
Banana Lemon Cake:

Notes

For a vegan version, substitute eggs with flaxseed meal and butter with plant-based alternatives.
Add nuts or chocolate chips for extra texture and flavor.
Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1ServingCalories: 266kcalCarbohydrates: 52gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 265mgPotassium: 39mgFiber: 1gSugar: 13gVitamin A: 355IUVitamin C: 1mgCalcium: 38mgIron: 2mg
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