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
Featured In: 21 Easter Cake Recipes
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice: 411 calories, 19g fat (11g saturated fat), 117mg cholesterol, 218mg sodium, 55g carbohydrate (31g sugars, 1g fiber), 6g protein.


  1. 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.
  2. 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.
  3. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cake. Yield: 12 servings.
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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Holmescsh User ID: 2528368 168331
Reviewed Jun. 27, 2011

"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."

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