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I first made this cake in 1996 when I adapted a recipe in a community cookbook, Treasure Chest of Recipes (Merrilville, IN).  I used a recipe for chocolate zucchini cake, but changed the ingredients around to make a lemon cake using the pretty yellow summer squash from my garden.  This makes a very tart, soft and delicious cake.

LEMON SUMMER SQUASH CAKE

  • 2-1/2 cups all-purpose flour
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • ¾ cup butter
  • 2 cups granulated sugar
  • 3 eggs
  • 2 cups grated yellow squash
  • 2 tsp grated lemon peel
  • ¼ cup lemon juice
  • ¼ cup milk

Grease a 12-cup Bundt pan

Preheat oven to 350 degrees F

Combine flour, baking powder and salt in medium bowl and set aside.  Cream butter and sugar until light and fluffy.  Add eggs and beat until well mixed.  Stir in squash, lemon peel and vanilla.  Stir in dry ingredients, lemon juice and milk until dry ingredients are incorporated.

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Pour into well greased 12-cup Bundt pan …
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…and bake for 50-60 minutes at 350 degrees F until a tester inserted near the center of the cake comes out clean.

Cool in pan for 15 minutes .
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Use a knife to loosen around the sides of pan and around tube, then invert cake onto a rack to continue cooling.

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While cake is still warm, pour lemon glaze over cake.

Lemon Glaze

  • 1 cup powdered sugar
  • ½ tsp. grated lemon peel
  • 1-½ Tblsp. Lemon juice

In a small bowl, mix sugar, lemon peel and lemon juice together until smooth.

10-12 servings 

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