1/4 cup softened butter
1/4 cup mashed ripe banana
2 eggs
3 tablespoons fresh lemon juice
2/3 cup Greek yogurt
1/4 2% milk
1 teaspoon vanilla extract
1-3/4 cups baking flour
1 teaspoon baking soda
2 teaspoons baking powder
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans for the sugar free lemon layer cake. In a large mixing bowl, beat together eggs, butter, and mashed banana, and eggs until smooth. Into this mixture, add greek yogurt, fresh squeezed lemon juice, milk, and vanilla. Beat at low speed of an electric mixer until blended. Add remaining ingredients and beat until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack. Spread Whipped Cream Frosting between layers and on top and sides of cake. This recipe can also be served as a one layer cake, with whipped cream frosting piled on top and garnished with fresh strawberries and mint leaves for a summer barbeque favorite.
This sugar free recipe can also be served as a one layer cake, with whipped cream frosting piled on top and garnished with fresh strawberries and mint leaves for a summer barbeque favorite.
