Banana-Raspberry Cake With Lemon Frosting

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== Ingredients ==
* Cooking spray
* 1 tablespoon all-purpose flour
* 1 1/3 cups granulated sugar
* 1/4 cup butter, softened
* 3 large eggs
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup low-fat buttermilk
* 1 cup mashed ripe banana (about 2 bananas)
* 1 teaspoon vanilla extract
* 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)
== Directions ==
# Preheat oven to 350°.
# To prepare 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 wish a whisk.
# Combine buttermilk, banana, and 1 teaspoon vanilla.
# Add flour mixture and buttermilk mixture alternately to 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 a 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 and next 4 ingredients 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 1/3 cup frosting.
# Arrange raspberries in a single layer over frosting, if desired, 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.
Yield: 14 servings (serving size: 1 slice)
Category:Healthy Recipes
Category:Healthy Desserts
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:American Recipes
Category:American Desserts
Category:Cooking spray Recipes
Category:Flour Recipes
Category:Granulated sugar Recipes
Category:Sugar Recipes
Category:Butter Recipes
Category:Egg Recipes
Category:Baking powder Recipes
Category:Salt Recipes
Category:Buttermilk Recipes
Category:Banana Recipes
Category:Banana Desserts
Category:Vanilla extract Recipes
Category:Vanilla Recipes
Category:Cream cheese Recipes
Category:Lemon peel Recipes
Category:Powdered Sugar Recipes
Category:Raspberry Recipes
Category:Berry Desserts
Category:Berry Recipes