Lemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso

Lemon, Banana, Pecan and Cranberries Cake with Lemon Glaze

Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoThis tasty and light cake is very easy to make – it doesn’t even require a mixer. Just make sure all the ingredients are at room temperature and mixing will be a breeze. It is a great cake to have on hand, served as a snack or a light dessert.

The cake doesn’t contain any dairy products, thus making it perfect for lactose-intolerant guests. If you don’t have this problem and you prefer a richer, buttery flavor, substitute the ½ cup applesauce with ½ cup melted butter or sour cream.

Other variations: substitute the lemon juice and zest with orange juice and zest. For a sweeter cake, or in case you choose not to add the glaze, increase the amount of sugar to 1½ cups.

Makes: 16
Prep time: 20 minutes
Baking time: 30-35 Minutes

Ingredients:
1 large very ripe banana
1 cup sugar
2 XL eggs
1/3 cup oil
½ cup unsweetened applesauce
1 Tbs lemon zest
¼ cup fresh lemon juice
2 cups flour
1 Tbs baking powder
¼ tsp salt
½ cup roughly chopped pecans
½ cup dried cranberries
For the glaze:
1 cup powdered sugar
2 Tbs lemon juice

1. Preheat the oven to 350F (175C). Line a 9” (23cm) square cake pan with baking paper.
2. In a large bowl, combine the banana, sugar, eggs, oil, applesauce, lemon zest and juice, and mix well to an even mixture.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso
3. Add the flour, baking powder and salt and whisk to a thick batter. Add the pecans and cranberries and mix lightly. Transfer the mixture into the pan.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso
4. Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out almost dry.
5. Transfer the cake to a rack and let cool to room temperature.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso
6. The glaze: in a small bowl, whisk together the powdered sugar and lemon juice until you reach a thick yet runny consistency. Pour over the cake and let set before cutting.
Lemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit PensoLemon, Banana, Pecan and Dried Cranberries Cake Ronit Penso

31 thoughts on “Lemon, Banana, Pecan and Cranberries Cake with Lemon Glaze

  1. judilyn says:

    Looks easy to stir up in the motorhome. I buy cranberries in 25# bags, so always have them on hand. The pecans are a real plus – I eat them just sprinkled on so many things.

    Virtual hugs,

    Judie < — firing up printer

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  2. judilyn says:

    I put the cranberries in our five-grain hot cereal. I make up about fifteen or so pounds at a time, along with about five pounds of granola. Same with date crumbles. They are reasonably priced when bought in bulk like that. I have plenty of secure containers and room to store them, so it’s a no brainer! Dried cranberries add pizzaz to a lot of otherwise rather plain treats without making them overly sweet.

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  3. Nancy says:

    Yummy…this sounds fabulous, Ronit. :) It looks like the perfect dessert to serve after a heavy dinner. Delicious! (Love that last photo with the lemon zest – beautiful!)

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  4. Serena @ foodfulife says:

    What a delicious cake! we don’t really have cranberries in Italy, but i used to drink cranberry juice in England and I loved it! ….Now I am seeing so many wonderful recipes on many blogs, that i really wish we had some over here!! :-)

    Like

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