Lemon Summer Squash Cake

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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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Fresh Corn-Zucchini (Squash) Relish

cornOver twenty years ago when my husband and I lived in rural Ohio on the Indiana border with a huge vegetable garden, I tried a lot of recipes to deal with the surplus produce.  In 1985, I found this recipe for Fresh Corn Zucchini (or Yellow Summer Squash) Relish in a cookbook called, “Seasoned with Sunshine”.  I made it on July 21 and the next week entered it in our Hamilton County Fair (Cincinnati).  It won a blue ribbon and became a family favorite.

Since I’m by myself now in a small bungalow with no garden, I pick up produce at the farmer’s market and make one quart of the relish.

  • Servings: 1 quart (2 pints)
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  • 2 cups fresh corn, cut from cob
  • 3/4 cup onion, finely chopped
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 1 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 2 tsp. pickling salt
  • 1/2 tsp. celery salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. mustard seed
  • 1/4 tsp. dry mustard
  • 2 cups zucchini or yellow summer squash, unpeeled, sliced 1/4″ thick (cut larger diameter slices in half)

squashbwl2In a large pot, combine all ingredients EXCEPT ZUCCHINI/YELLOW SQUASH.  Bring to a boil over medium heat, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

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Add zucchini/squash slices and simmer uncovered on low heat for 20 minutes longer, stirring occasionally.

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Spoon relish into sterilized jars – one quart or two pint jars.  Relish can be kept in the refrigerator for use within a month or so, or processed in a boiling water bath for 20 minutes for longer storage. 

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I could refrigerate the two pint jars for my own use, or even more fun, keep one jar and make up the second one for a neighbor.  It’s easy to dress up the giveaway jar with a circle of fabric placed between the jar cap and lid.  Yes, I think I like that idea best.  Now, which of my neighbors would enjoy some relish today?

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