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Lemon Surprise Pound Cake Recipe

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I made this cake when I had an abundance of squash and wanted to try something different. It is delicious and no one knows there is squash in the cake.—Leigh Pomerleau, Holly Springs, North Carolina

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Lemon Surprise Pound Cake Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 12 Servings

20 55 75

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 eggs
2 teaspoons grated lemon peel
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1-1/2 cups shredded yellow summer squash
ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons milk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in squash.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cake. Yield: 12 servings.

Nutritional Facts 1 slice equals 411 calories, 19 g fat (11 g saturated fat), 117 mg cholesterol, 218 mg sodium, 55 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Lemon Surprise Pound Cake in Country Woman Christmas Annual 2008, p58

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Surprise Pound Cake (1)

Lemon Surprise Pound Cake

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Reviewed on Jun. 27, 2011 by Holmescsh

Baked 65 min at 355 - tested done, is more like bread pudding. It never did rise well. A confectioners sugar - lemon juice glaze gave it more flavor. Not sure if I'll try again or not.