Banana Cake with Lemon Glaze

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
​2 sticks unsalted butter, at room temperature
2 cups sugar
​2 teaspoons vanilla extract
​2 large eggs, preferably room temperature
4 very ripe bananas, mashed
​1 cup plain Greek yogurt
​Place an oven rack in the center of the oven and preheat to 350 degrees.  Generously butter a 9-10inch bundt pan.  Set aside.
​In a bowl, whisk together the flour, baking soda and salt together.
​In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy.  Add the sugar and beat at medium speed until pale and fluffy.  Beat in the vanilla, then add the eggs one at a time, beating about 1 minute after each addition.  Reduce the mixer speed to low and mix in the bananas.  Finally, mix in 1/2 the flour mixture (don't be alarmed if the mixture looks curdled), add all the Greek yogurt and then the rest of the flour mixture.  Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
​Bake the in the bundt pan directly on the oven rack (don't place the bundt pan on a sheet pan) for 65-75 minutes or until a knife inserted in the cake comes out clean. (Check the cake after 30 minutes and if it is browning too quickly, loosely tent the pan with foil).  When the cake is done, transfer to a wire rack to cool for about 10 minutes, then unmold and let cool completely to room temperature.
​Drizzle with lemon frosting, if desired.
LEMON ICING
​Sift 3/4 cup powdered sugar into a bowl and squeeze enough fresh lemon juice (start with 2 teaspoons and add more by drops)to make an icing thin enough to drizzle down the cake.

​This cake gets better as it sits...it's even better flavor the second day!