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.
Pour into well greased 12-cup Bundt pan …
…and bake for 50-60 minutes at 350 degrees F until a tester inserted near the center of the cake comes out clean.
Use a knife to loosen around the sides of pan and around tube, then invert cake onto a rack to continue cooling.
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
I know Imhave made zucchini bread but have not heard of a yellow squash cake. If it taste of lemon, I would like it.
You are so adventuresome when it comes to cooking, Lillian…I have to follow a recipe to the letter & PRAY that it comes out right, even then.
I ♥♥♥ lemon in any form, so I hope to try this one soon.
Thanks for the recipe!
I made a white wine bundt cake for our family reunion over the weekend &it was a big hit. I will post it & the recipe soon. It tastes like apple cake!
I would have never thought to use squash in that way! I’m pretty excited to try this at some point 😀
The cake is really pretty. I like the way the crust looks. I would have never thought about yellow squash in cake but this sounds delicious. Yum! 😀
This looks very interesting. I’m going to print this out and let my MIL try it out. She lives with us now. She likes cooking and baking and squash. I think she’ll enjoy this one. I’ve missed reading you and hope to catch up on everything I’ve missed.
Love this! I’ve made a lemon zucchini bread, but it would look even prettier with the yellow squash. And cake always beats bread in my book. 🙂
Oh, that looks so good! I made a lemon buttermilk pie here last night. Love lemon! Thanks for the recipe!
Your cake sounds really good!
Thanks for sharing! =)
Lillian,
I always enjoy reading your ideas, I have been wanting to add something lemon to our Thanksgiving desert line-up, especially for one of my son-in-laws who loves lemon! And I actually have yellow squash in my garden this year. Thanks for this great recipe!
Wish I had a piece of this cake right now!
Can you icing this cake and then freeze?
Holly – with this kind of glaze, it would be fine to ice the cake and freeze it.