This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It’s not overly sweet, so it appeals to everyone. —Lisa Brockwell, Necedah, Wisconsin,
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
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 slice: 310 calories, 11g fat (6g saturated fat), 54mg cholesterol, 213mg sodium, 50g carbohydrate (29g sugars, 1g fiber), 4g protein.
