Hummingbird Cake with Lemon Cream Cheese Icing

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.

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.

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

Recipe by Stay at Home Mum

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Course: DessertDifficulty: Medium

Servings

Adjust servings

+

–

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 4 cups Self raising flour

• 2 cups Sugar

• 3/4 cups Vegetable oil

• 1/2 cups Walnuts

• 3 ripe Bananas-mashed

• 440 gram tin crushed Pineapple-drained

• 1 tsp Vanilla extract

• 1 tsp Cinnamon

• 4 Eggs

• Lemon Cream Cheese Icing

• 250 gram Cream cheese

• 2 cups Icing Sugar

• 60 gram Butter-room temperature

• 1 tbsp Milk

• 1 Lemon-juiced

Directions

• Preheat oven to 180 degrees.
• Grease two round cake tins.
• Mix all ingredients in a large mixing bowl with wooden spoon until well combined. Be careful not to overmix.
• Pour half of mix into each tin and bake for 30 minutes.
• Cool on a wire rack and make lemon cream cheese icing.
• Beat cream cheese and butter until smooth with electric beaters.
• Add icing sugar, milk and lemon juice. Beat for 4-5 minutes until thick and smooth.
• Ice bottom layer cake on the top of cake, then place second cake on top and ice the top of second cake.
• Decorate with lemon zest.

Notes

• 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.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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