Lemon Surprise Pound Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I made this cake when I had an abundance of squash and wanted to try something different. It is delicious and no one knows there is squash in the cake.Leigh Pomerleau, Holly Springs, North Carolina Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
4 eggs |
2 teaspoons grated lemon peel |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup sour cream |
1-1/2 cups shredded yellow summer squash |
icing: |
1/2 cup confectioners' sugar |
2 to 3 teaspoons milk |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in squash.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cake. Yield: 12 servings.
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