Lemon Surprise Pound Cake

Name: Lemon Surprise Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 4 large eggs; 2 teaspoons grated lemon zest; 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 whole milk

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

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs
2 teaspoons grated lemon zest
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 whole 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 zest. 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 in 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.

Nutrition Facts

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

Reviews

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Average Rating:

Holmescsh

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.