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Summer Squash Pound Cake

This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. —Lisa Brockwell, Necedah, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon juice
  • 1/4 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 cups shredded yellow summer squash
  • 3/4 cup confectioners' sugar
  • 2 to 3 teaspoons water
  • 1-1/2 teaspoons lemon juice

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Nutrition Facts
1 slice: 310 calories, 11g fat (6g saturated fat), 54mg cholesterol, 213mg sodium, 50g carbohydrate (29g sugars, 1g fiber), 4g protein.

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