Save on Pinterest

Lemon Surprise Pound Cake

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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12 servings


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons grated lemon zest
  • 3 cups 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 whole milk


  • 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 zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in squash.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cake.
Nutrition Facts
1 slice: 411 calories, 19g fat (11g saturated fat), 117mg cholesterol, 218mg sodium, 55g carbohydrate (31g sugars, 1g fiber), 6g protein.

Recommended Video