Yellow Squash Bundt Cake
Yellow squash Bundt cake is a moist, subtly sweet dessert that incorporates grated yellow squash for added texture and moisture. Flavored with warm spices and often topped with a light glaze, it’s a delightful twist on traditional vegetable-based cakes.
Ingredients
- 2 cups All-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1 cup canola oil
- 2 cups grated yellow squash about 2 medium squash
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Lemon Buttermilk Glaze
- 2 cups unsifted powdered sugar
- 2 tbsp whole milk
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Instructions
- Prepare the cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan with baking spray and flour. Stir together flour, baking powder, baking soda, and salt in a bowl. Place eggs, sugar, and oil in bowl and beat on medium-high speed until light and airy, about 3 minutes. Stir in squash, lemon zest and juice. Gradually add flour mixture, beating on low speed until just combined. Pour batter into prepared pan.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Coo; in pan for 10 minutes. Invert onto a wire rack; cool 1 hour.
- Prepare the glaze: whisk together all ingredients in a bowl until smooth. Drizzle over completely cooled cake. Serve and enjoy!
