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Yellow Squash Bundt Cake Recipe

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This recipe for Yellow Squash Bundt Cake, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Evon Engelhaupt

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 tsp baking powder
tsp baking soda
tsp salt
3 large eggs, room temperature
1 cups sugar
1 cup canola oil
2 cups grated yellow squash (from 2 medium - 6 oz each) squash
1 tbsp lemon zest plus 2 tbsp fresh juice (from 1 lemon)

Lemon-Buttermilk Glaze
2 cups powdered sugar
1 tbsp whole buttermilk
1 tsp lemon zest plus 1 tbsp fresh juice (from 1 lemon)

Directions:
Directions:
Preheat oven to 350

Cake: Coast a 10 cup Bundt pan with baking spray

Sift together flour, baking powder, baking soda and salt in bowl. Place eggs, sugar and oil in bowl of stand mixer fitted with paddle attachment. Beat on medium-high soeed until light and airy, about 3 minutes, stopping to scrape down sides as needed. Stir in squash, lemon zest and juice. Gradually add flour mixture, beating on low speed until just combined, about 45 seconds. Pour batter into prepared pan.

Bake till toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes. Invert onto a wire rack, cool 1 hour.

Prepare the glaze: Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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