Ingredients
3 teaspoons plus 3 cups sugar, divided1 cup butter, softened6 large eggs, room temperature1 cup mashed ripe bananas (about 2 medium)1-1/2 teaspoons vanilla extract1/2 teaspoon lemon extract3 cups all-purpose flour1/4 teaspoon baking soda1 cup sour creamGLAZE:1-1/2 cups confectioners’ sugar1/2 teaspoon vanilla extract3 to 4 teaspoons 2% milk
Preparation
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside.
In a large bowl, cream butter and the remaining 3 cups sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined.
Pour into prepared pan (pan will be full). Bake at 325° until a toothpick inserted near the center comes out clean, 75-85 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
