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lemon pound cake on wood with gray background

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • 1 loaf pan

Method
 

For the Cake
  1. Preheat oven to 350
  2. Grease and flour a loaf pan
  3. Whisk together dry ingredients and set aside
  4. In a separate bowl cream the butter and sugar together until smooth and fluffy with an electric mixer.
  5. Add in eggs one at a time and continue to mix
  6. Stir in the vanilla extract
  7. Gradually add the dry ingredients alternating with the yogurt
  8. Gently fold in the lemon zest and grated squash - DO not overmix these ingredients, or you may end up with a very dense cake
  9. Pour into the prepared pan and bake for about 40-45 minutes or until a toothpick inserted comes out clean
  10. Remove from oven and allow it to cool in the pan for about 10 minutes
  11. Remove it from the pan and allow it to cool completely on the wire rack
  12. Once cooled drizzle with lemon glaze
Lemon Glaze
  1. Combine powdered sugar and lemon juice until smooth and all lumps are gone