Thursday, July 15, 2010

Lemon Squash Cake

I like lemons and I had a lot of yellow squash around. I was also going through the 9 million recipes I had ripped out of magazines or printed out from the web. I did have a lemon zucchini cake amongst them, but as I recall, I didn't like it much. I also had a recipe from a long ago Williams-Sonoma catalog for lemon bread, but it was a little weird and didn't contain any squash. Time for something new and different (although relying heavily on the recipes at hand).

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
3 eggs
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.)

1 comment:

Emily J. said...

Looks almost as good as chocolate zucchini cake!

Next time I drive through Nashville, will you make some for me and six hungry kids? :) We pass right through on the way to my parents'. And sometimes we stop at the Dominicans because I have a cousin there - only now she's stationed in Baltimore.

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