Yellow Squash Lemon Pound Cake
You will love all the flavors of Yellow Squash Lemon Pound Cake! This moist, zesty cake is the perfect blend of fresh yellow squash and tangy lemon.
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, Yellow Squash Lemon Pound Cake
A fun summery twist on a classic dessert favorite
When your summer garden is growing and you are bursting at the seams in the summer with yellow squash it can be difficult to know what to do with all your squash. You might freeze some, grill some, or give some away. Are your kids anything like mine and won’t touch a vegetable (even if they were fed them as babies) no matter how many times you offer it to them? NO? Just me? Haha
How about trying something a little different that combines the refreshing taste of lemon with the earthy flavor of yellow squash?
Like this irresistible Yellow Squash Lemon Pound Cake.
Using the harvest
I know, I know it only uses one yellow squash but it is still worth making. I promise. You can easily make this in a loaf pan or double the recipe and use a bundt pan. Then you’d use two squash.
Get ready to indulge your taste buds in a unique and delightful treat! I seriously can’t stop eating this when it is around. Although, I do have very little willpower.
Just saying.
Hidden veggies and knowing I am adding fiber to my meal make me feel a little bit better about indulging. It is the perfect addition to any summertime brunch menu or is a nice light after-dinner dessert. Super moist, tangy from the lemon and just delicious.
The combination of the zesty lemon flavor and the subtle sweetness of the yellow squash creates a perfect balance of tastes in this pound cake. It’s so incredibly moist, tender, and bursting with flavors that are sure to impress your family and friends.
Adding The Secret Ingredient
You will have to spend a little time peeling and grating the squash, some times it is the tedious, repetitive tasks in the kitchen I enjoy the most but if you have a food processor that shouldn’t take you very long at all. Whichever one makes you the happiest. Do it that way.
BONUS: Your picky eaters will NEVER KNOW!
Plus, the vibrant yellow color of the squash makes it a visually appealing dessert as well. It is the perfect solution to summer garden abundance. You won’t be disappointed!
Yellow Squash Lemon Cake
Equipment
- 1 loaf pan
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
Instructions
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
Lemon Glaze
- Combine powdered sugar and lemon juice until smooth and all lumps are gone
