Sunday Dessert – Lemon Summer Squash Cake

Since my 85 years have started to catch up with me, I don’t cook as often, particularly experimenting with new recipes that I can share. I do still cook the family holiday meals, though, and every Sunday fix lunch for my two daughters which features a favorite recipe and is followed by 3 hours of various kinds of needlework and chatting. For these lunches, I always make something they especially like from my blogs of over 10 years and I thought it might be fun to share my Sunday desserts each week.

This week’s dessert is a lemon yellow squash cake which always came in handy when my husband used to bring in baskets full of zucchini and yellow squash from his garden at this time of year. Now, I have to buy the squash but it’s worth it to make this moist, tart, delicious cake, first posted in 2013.

Lemon Summer Squash Cake

  • Servings: 10-12 servings
  • Print

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.

Cool in pan for 15 minutes.  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.


Also served: Grilled potatoes, grilled tilapia and Peach, Pineapple and Tomato Salsa from my 2015 post:

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

11 thoughts on “Sunday Dessert – Lemon Summer Squash Cake”

  1. What a great idea for a cake! I’ve never had one and I really can’t wait to try it. I’ve had zucchini but never yellow squash in a cake or bread or other than fried or baked. Lemon is one of my favorite flavors so I’m going to be working on this one soon!

  2. Oh my, I’ve gotten along without a bundt pan all these years, now I may have to get one. 🙂 I remember those days of summer squash bounty! This combination sounds yummy.

  3. Hi, Lillian! I guess fair season must be over, because your header changed, and I like the new one, too. Your dinner has some great ingredients, though I’d use chicken instead of fish. I would love to can that salsa! Now, amazing someone could get to be my age and not know this, but do I have to use a bundt pan? Could it be in a regular cake pan? The recipe sounds like just the kind of thing I’d enjoy.

    1. Susan – No, you don’t have to use a Bundt pan. Any kind of cake or loaf pan would be fine but you’ll have to adjust the baking time according to the size and depth of the pan.

    1. Pam, I’ve never made one with butternut squash, but a Google search shows a lot of recipes using both shredded butternut squash and butternut squash puree. You might find one there that will be more suitable than adjusting my recipe. I would surely want to use the squash I had on hand if I were you.

    1. Thank you, Pam. I’ll have to try it with butternut squash myself. The raspberries certainly added something special to it.

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