In a medium bowl beat 110 grams butter with 225 grams cream cheese till fully combined. Add 240 grams icing/powdered sugar*, 1 teaspoon vanilla, 1 teaspoon lemon zest and beat for around two minutes till fluffy and creamy. Cover and keep in the fridge till ready to use.
To make the cake
Preheat the oven to 180°C/160°C fan/350°F, grease two round 20 cm or 8 inch cake pans and set aside.
In a large bowl beat 110 grams softened butter with 200 grams sugar for around 2 minutes till smooth and creamy. Add 2 medium eggs, 1 teaspoon vanilla, 1 teaspoon lemon juice and beat till fully blended. Stir in 300 grams very ripe bananas, mashed and 140 grams full fat yogurt then set aside.
Sift in 210 grams all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and ¼ teaspoon salt into the butter mixture and stir gently till just combined, taking care not to over mix.
Divide the mixture into two greased pans and bake for 25-30 minutes, or till a skewer inserted into the center of the cake comes out clean.
Remove the cakes from the oven and allow to cool for 10 minutes before running a knife round the edges before turning them out.
Assemble the cake
Place one of the cakes on a plate or cake stand and spread a layer of frosting over the top. Place the second cake over the top and cover the top and sides with the remaining frosting.
Notes
Prepare the cream cheese frosting first, then cover and keep in the fridge till ready to use so it thickens slightly.*Add 50g or ½ cup more powdered sugar for a thicker frosting.TIP: Stir in the powdered sugar so it doesn't blow around during whipping.You could mix in a drop of food colouring to the frosting, I used a drop of natural yellow food colouring in the images above.Make ahead - After the cakes have cooled, wrap tightly and chill for up to 4 days, or freeze for up to 3 months then thaw fully before frosting.Storing - Banana cake with or without the frosting, will keep in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw fully before serving.For cupcakes, divide the batter into 12 cupcake cups (or 24 mini) and bake at the same temperature for around 18-20 minutes or till a toothpick inserted into the center comes out clean.