As promised...drumroll please! My Banana Creme Pound Cake With Lemon Curd Glaze. Inspired by one of my favorite culinary critics and cooks @foodculturist I have created a new recipe. It is the mixing and tweaking of Nicole’s recipe from her critically acclaimed cookbook the “Up South Cookbook” and my rework of Chef #TylerFlorence banana bread which I turned into a cake about 6 years ago. The result was a moist, dense but surprisingly fluffy #bundtcake. I think I owe that to creaming the butter and cream cheese together then adding the sugar and mashed bananas and beating with the whisk attachment until fluffy and aerated. I mean I could have ate that alone. It was amazeballs. I then used #bobsredmill whole wheat #pastryflour instead of regular all purpose flour. My good girlfriend LaVeda makes a homemade #lemoncurd that is addictive. I whipped that with some powdered sugar, fresh lemon juice and a touch lemon extract and drizzled on this beautiful beast of a cake making sure to pool the extra in the center. I’m extra so she is sitting in my very expensive vintage #Wilton #caketurntable and I am praying to Gawd one of these crumbsnatching cake eating creatures I call my kids don’t knock it over. In any event I can’t eat this cake but the kids are enjoying the hell out of it. I had a small taste since it was my first time testing it and I have to tell you it’s frigging amazing. No, no recipe yet and you guys know why. Soon tho...soon. I promise. #amateurbaker #wannabepastrychef #kitchentherapy #testkitchen #recipetesting #lemons #glaze #mamatanyaskitchen #wipethedrooloffyourphonesis https://www.instagram.com/p/Bq8kS4EFR3L/?utm_source=ig_tumblr_share&igshid=1qy7d6kkucqzh