3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)
How to Make It
Preheat oven to 350°.
To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.
Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
You can line the bottoms of the cake pans with either wax paper or parchment paper to keep the cake layers from sticking to the pans.
Made this for a summer pig roast I attended this past weekend. It was devoured in about a half an hour, and everyone was talking about it the rest of the evening. It was a huge hit and I got a lot of requests for the recipe.
I gave this 4 stars because I changed the original post. I didn't add the lemon zest and I doubled the frosting. The cake was moist and paired wonderfully with the raspberries and cream cheese frosting. Cake layers are thinner than most cakes. Not too sweet at all! love it!
I made this for Easter. Everyone loved it. The flavor combination is very good and it was a very pretty cake. I doubled the frosting and was glad I did. I loved the simplicity of the layer of raspberries in the middle, however, I think it could have benefited with raspberry sauce type filling instead....something that would have helped the moisture level of the dish. I'm not saying the cake was dry, just not super moist. My cakes turned out was a bit dense and a little flatter than I had hoped for but overall satisfying and worth the effort.
My boyfriend and I made this for easter brunch and it was a huge hit! Everyone was quite pleased. I agree with others who recommend doubling the frosting. You may not use all of it, but you'll need more than is called for in the recipe.
I made this cake for Easter 2014. It was a huge hit! My cake did not turn out dense or flat as others have commented. It was moist, fluffy, and the icing is the best. I will be making this again! I did smash the raspberries before putting them in between the layers. Fantastic!
A delicious hit for Easter. This raspberry filling sounded dry and boring. so I took raspberry filling from another recipe. it came out great; even the kids liked it! And the cake was not too dense or too strongly banana flavored.
I followed the recipe for just one 9 inch round pan, I had no issues with it being too dense, it was perfect and a big hit at Easter dinner! I did regular cream cheese icing, not lemon, then topped it with raspberries and chocolate chips. Tasty!