4 eggs
4 cups white sugar
2 cups vegetable oil
6 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 (5 ounce) can sliced bananas
1 cup frozen orange juice concentrate (optional)
1 cup chopped pecans
1 1/2 cups butter
1 cup lemon juice
1/2 cup lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease or spray two 9-inch cake pans.
In a large bowl, beat eggs, sugar, oil, flour, baking powder, salt, vanilla and lemon zest. Mix until well blended. Stir flour mixture into egg mixture. Fold in bananas and orange juice concentrate. Mix until moistened. Spread batter into prepared pans.
Bake in the preheated oven for 48 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, then refrigerate. Using a wooden spoon, seal and push glaze onto the sides of the cake.
While cakes are chilling, sprinkle salted pecans over the top of the cake. Use a small amount of remaining butter for decoration. Use lemon juice and lemon zest to frost outside of cake while still refrigerating.
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