A delightful banana bundt cake enhanced with yogurt for a moist texture and topped with a tangy lemon glaze.
Preheat your oven to 350°F and grease a 9-10 inch Bundt pan generously.
Greasing the pan thoroughly ensures the cake releases easily after baking.
In a bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
In another bowl, cream the butter and sugar until light and fluffy using a mixer.
Creaming the butter and sugar properly incorporates air, making the cake lighter.
Add the vanilla extract and eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are well incorporated into the batter.
Mix in the mashed bananas, yogurt, and sour cream until combined.
Using ripe bananas enhances the natural sweetness and flavor of the cake.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to prevent a dense cake texture.
Pour the batter into the prepared Bundt pan and smooth the top.
Tapping the pan gently on the counter helps remove air bubbles.
Bake for 65-75 minutes or until a toothpick inserted into the center comes out clean.
Check the cake at 30 minutes and cover with foil if browning too quickly.
Cool the cake in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Cooling the cake slightly in the pan helps it set and release more easily.
For the glaze, mix confectioners' sugar with lemon juice until smooth and drizzle over the cooled cake.
Adjust the glaze consistency by adding more sugar or lemon juice as needed.
Serve the cake as a delightful dessert or snack.
Pair with a cup of tea or coffee for a perfect treat.
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