Yellow Squash Lemon Cake
This little quick cake is the perfect way to add some veggies to your food and use your summer's harvest.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Dessert
Cuisine American
For the Pound Cake
- 2 Cups Flour all-purpose
- 1 Cup Granulated Sugar
- 1 Cup Grated Yellow Squash
- 1/2 Cup Butter Softened
- 1/2 Cup Plain Greek Yogurt
- 2 TBS Lemon Zest Zest 2 large lemons
- 3 Eggs large - room temperature
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
Lemon Glaze
- 1/2 Cup Powdered Sugar
- 2 TBS Lemon Juice
For the Cake
Preheat oven to 350
Grease and flour a loaf pan
Whisk together dry ingredients and set aside
In a separate bowl cream the butter and sugar together until smooth and fluffy with an electric mixer.
Add in eggs one at a time and continue to mix
Stir in the vanilla extract
Gradually add the dry ingredients alternating with the yogurt
Gently fold in the lemon zest and grated squash - DO not overmix these ingredients, or you may end up with a very dense cake
Pour into the prepared pan and bake for about 40-45 minutes or until a toothpick inserted comes out clean
Remove from oven and allow it to cool in the pan for about 10 minutes
Remove it from the pan and allow it to cool completely on the wire rack
Once cooled drizzle with lemon glaze
Keyword lemon pound cake, lemon quick bread, lemon yellow squash cake, yellow squash, yellow squash cake