LEMON SURPRISE POUND CAKE

Lemon Surprise Pound Cake image

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

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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 : Calories 411 calories, Fat 19g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 218mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.