Name: Summer Squash Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1-1/4 cups sugar -; 2 large eggs, room temperature -; 1 teaspoon lemon juice -; 1/4 teaspoon almond extract -; 2-1/2 cups all-purpose flour -; 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 shredded yellow summer squash -; Glaze: -; 3/4 cup confectioners' sugar -; 2 to 3 teaspoons water -; 1-1/2 teaspoons lemon juice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Summer Squash Pound Cake

1. 1/2 cup butter, softened -

2. 1-1/4 cups sugar -

3. 2 large eggs, room temperature -

4. 1 teaspoon lemon juice -

5. 1/4 teaspoon almond extract -

6. 2-1/2 cups all-purpose flour -

7. 1-1/2 teaspoons baking powder -

8. 1/4 teaspoon baking soda -

9. 1/4 teaspoon salt -

10. 1/2 cup sour cream or plain Greek yogurt -

11. 2 cups shredded yellow summer squash -

12. Glaze: -

13. 3/4 cup confectioners' sugar -

14. 2 to 3 teaspoons water -

15. 1-1/2 teaspoons lemon juice -

How to cook deliciously - Summer Squash Pound Cake

1. Stage

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash.

2. Stage

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.