1 cup white sugar
3 tablespoons butter, softened
2 cups fresh lemon juice
2 eggs, beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
4 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup sliced bananas
1 (4 ounce) ounce sherbet (optional)
Preheat oven to 350 degrees F (175 degrees C). Spread butter or margarine into 9-inch springform pan. Fill pan 1/3 full with 1/4 cup raspberry mixture, leaving about 1/2 inch crust covering interior rim.
Stir together sugar and lemon juice in small bowl. Stir in flour, baking powder and lemon juice. Mix in banana, sherbet and vanilla extract. Pour mixture into pan. Bake in preheated oven for 65 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely before cutting into squares. Drizzle with sherbet or lemon juice glaze as desired.