- 65g butter, softened
- 100g cream cheese
- 1 tsp Queen Natural Lemon Extract
- 240g icing sugar
Pre-heat the oven to 175C fan-forced and grease and line a 15cm round tin with baking paper.
In the bowl of an electric mixer beat the butter, sugar and lemon extract together until creamy then add the egg and mix it through.
Add the flours and milk and beat them through then mix in the mashed banana.
Spread the batter into the prepared tin and bake for 25-30 minutes. Remove from tin to a wire rack to cool completely before icing.
To make the icing, beat the butter and cream cheese together in the bowl of an electric mixer until smooth. Add the icing sugar and extract and when incorporated, increase the speed and continue to beat until light and fluffy.
Spread on top of the cooled cake.