Banana Bundt Cake

Do not preheat the oven. Grease and flour a 10-inch Bundt pan (Baker’s Joy spray works great).

Whisk together the flour, soda, cinnamon, ground clove and salt. Set aside.

Add the lemon juice to the mashed bananas. Set aside.

Beat the butter in a large bowl, until creamy. Add the sugars and beat at medium speed until pale and fluffy. Beat in the vanilla, and then add the eggs one at a time, beating for at least 1 minute after each addition. Reduce mixer speed to low and mix in the banana and lemon mixture.

Fold in half of the dry ingredients, then the yogurt, and finally the rest of the dry ingredients. Scrape the batter into the pan, gently level the top.

Center a rack in the oven and preheat the oven to 350ºF. Bake for 60-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes—if it’s browning too quickly, cover it loosely with a foil tent.

Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you’ve got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving. It’s better the next day.

I usually sift confectioner’s sugar over the cooled cake. No need for glaze or frosting.