Hummingbird Cake with Lemon Cream Cheese Icing

Summary

Servings
10

Time Needed

10 mins Prep

30 mins Cook

Ingredients
15

Difficulty
Medium

Ingredients

  • 4 cups
    Self Raising Flour
  • 2 cups
    Sugar
  • 3/4 cups
    Vegetable Oil
  • 1/2 cup
    Walnuts
  • 3
    Ripe Bananas
    mashed
  • 440 g
    Tin Crushed Pineapple
    drained
  • 1 tsp
    Vanilla Extract
  • 1 tsp
    Cinnamon
  • 4
    Eggs
  • Lemon Cream Cheese Icing
  • 250 g
    Cream Cheese
  • 2 cups
    Icing Sugar
  • 60 g
    Butter
    room temperature
  • 1 tbsp
    Milk
  • 1
    Lemon
    juiced

Nutrition Information

Qty per
279g serve
Qty per
100g
Energy 3219cal 1155cal
Protein 11g 3.9g
Fat (total) 46g 17g
 – saturated 15.8g 5.7g
Carbohydrate 87g 31g
 – sugars 46g 17g
Dietary Fibre 3.04g 1.09g
Sodium 1064mg 382mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Ever heard of a Hummingbird Cake?

If there’s a cake that tastes like summer then this one is it. Oh, what I would give for a bit more sunshine right now!

It’s a delicious cake infused with crushed pineapple, walnuts and bananas.

Method

  1. Preheat oven to 180 degrees.

  2. Grease two round cake tins.

  3. Mix all ingredients in a large mixing bowl with wooden spoon until well combined. Be careful not to overmix.

  4. Pour half of mix into each tin and bake for 30 minutes.

  5. Cool on a wire rack and make lemon cream cheese icing.

  6. Beat cream cheese and butter until smooth with electric beaters.

  7. Add icing sugar, milk and lemon juice. Beat for 4-5 minutes until thick and smooth.

  8. Ice bottom layer cake on the top of cake, then place second cake on top and ice the top of second cake.

  9. Decorate with lemon zest.

Recipe Hints and Tips:

  • Hummingbird Cake is suitable for freezing without cream cheese icing.
  • Keep refrigerated in an airtight container.
  • If you would like to ice the sides of your cake also then double the Cream Cheese icing.

Hummingbird Cake with Lemon Cream Cheese Icing I Stay at Home MumBy ulterior epicure

Now this upgrade of the Hummingbird Cake is way better! How can you get away with not having summer desserts on your menu? I wish I could! I love summertime desserts! The crisp, warm weather makes everything more fun, and there’s nothing like biting into a warm piece of pecan pie to seal the deal.

For dessert, I make this fabulous Hummingbird Cake with Lemon Cream Cheese Icing. The cake combines all the flavours of summer with walnuts, orange juice, pomegranate juice, lemon juice, lemon zest, and fresh bananas. It’s the perfect mix of sweet, creamy, tart, and citrusy.

Hummingbird Cake with Lemon Cream Cheese Icing I Stay at Home Mum

Try this humungous cake as a dessert for your next summer celebration! The cake is easily adapted to vegan or gluten-free with the addition of coconut flour. Add the nutty flavours and texture of dried or fresh walnuts. Enjoy it as a dessert at your summer picnic, get some for yourself, and share it with your family!

My goodness…look at that layer of frosting! I’m already licking off my hand to see what’s on the bottom! The Hummingbird Cake with Lemon Cream Cheese Icing is just fruity and delicious!

Hummingbird Cake with Lemon Cream Cheese Icing I Stay at Home Mum