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This Week's Top Recipes

Summer Squash Pound Cake

OvenSummerSweet

Time: 2 hours

Yield: 12 servings

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About

As summer approaches, we face the consistent culinary question of the season — what do we do with all this squash? There's always so much of it! Summer Squash Pound Cake is one delicious solution. The squash helps the cake stay moist and tender, but without overpowering the sunny, sweet lemon and almond flavors swirling all about! When you see Summer Squash Pound Cake for the first time with its lemony glaze on top, you'll know that summer is here at last... and that you have at least used up the squash in the house (for now).

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Ingredients

  • For the cake:
  • 1/2 cup butter, softened, plus more, to taste, for greasing the pan
  • 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
  • 1 1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon lemon juice
  • 1/4 teaspoon almond extract, optional
  • 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 yellow summer squash, shredded or grated
  • For the glaze:
  • 3/4 cup confectioners' sugar
  • 2 teaspoons water, plus more, to taste
  • 1 1/2 teaspoons lemon juice

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Using the extra butter, grease a 10-inch fluted tube pan, then using the extra flour, lightly dust the greased pan.

Step 3 -In a large bowl, add 1/2 cup of the butter and the sugar and beat until crumbly.

Step 4 -Add the eggs, 1 at a time, and beat well after each addition.

Step 5 -Add 1 teaspoon of the lemon juice and the almond extract and beat to combine.

Step 6 -In a separate bowl, add 2 1/2 cups of the flour, the baking powder, the baking soda, and the salt and whisk to combine.

Step 7 -Add the dry ingredients mixture and the sour cream to the butter mixture, a little at a time, alternating between the two, beating after each addition until just combined.

Step 8 -Add the squash and stir to combine.

Step 9 -Transfer the batter to the prepared pan.

Step 10 -Bake until a toothpick inserted into the center comes out clean, about 50-55 minutes.

Step 11 -Cool the cake in the pan for 10 minutes.

Step 12 -Invert the cake onto a wire rack to cool completely.

Step 13 -In a bowl, add the confectioners' sugar, 2 teaspoons of the water, and the remaining lemon juice and whisk to combine. If the glaze is too thick, add the extra water, a little at a time, until the desired consistency is reached.

Step 14 -Drizzle the glaze over the cake.

Step 15 -Slice and serve.

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