Lemon Surprise Pound Cake Recipe

2 1 1
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Lemon Surprise Pound Cake Recipe

Read Reviews
2 1 1
Publisher Photo
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
Recommended: 21 Easter Cake Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

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

Nutritional Facts

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

  • 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
  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

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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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