Although you could use zucchini to good effect in this recipe, the yellow squash, when seeded, blends in and looks just like the lemon zest. No picky eaters ever need to know you stuck a vegetable in the cake.
Lemon Squash Cake
1 cup plus 2 tablespoons all-purpose flour
1/2 cup white whole wheat flour
1/4 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter
4 ounces cream cheese
1 1/2 cups sugar
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
zest of one lemon
2 small (or 1 medium) yellow squash (unpeeled, de-seeded and shredded, with as much juice as possible squeezed out of it)
- Allow butter, cream cheese and eggs to come to room temperature.
- Preheat oven to 350 degrees. Oil and flour cake pan.
- Whisk together flours, baking soda and salt.
- Mix butter and cream cheese with an electric mixer. Gradually, add sugar; beat until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice.
- Reduce mixer speed to low. Add flour mixture to butter mixture, one third at a time, mixing until just combined.
- Fold in lemon zest and squash.
- Spoon batter into prepared pan. Bake until a toothpick comes out clean -- about 1 hour. Cool 10 minutes, remove from pan. Cool completely and top with a sprinkle of powdered sugar.
Cute two year old is not necessary for the enjoyment of this cake. (And for those of you paying very close attention, this was her second birthday cake of the day.)