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1 ½ cups sugar
2 teaspoons grated lemon peel
4 eggs
½ cup sour cream
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups shredded summer squash
1 cup confectioners’ sugar
2 tablespoons (plus) lemon juice
Cream margarine and sugar. Add grated lemon peel. Beat in eggs and sour cream. Combine flour, baking powder and salt; stir into creamed mixture. Remove seeds from squash and grate. Crain or gently press out excess moisture. Add to batter and beat until smooth.
Spoon into a greased 10 inch tube pan. Bake at 350 degrees F 50-60 minutes. Allow to cool 15-20 minutes before removing from pan. Drizzle over the top a pourable icing of confectioners’ sugar and lemon juice.
Lemon (summer squash) Pound Cake
1 cup margarine1 ½ cups sugar
2 teaspoons grated lemon peel
4 eggs
½ cup sour cream
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups shredded summer squash
1 cup confectioners’ sugar
2 tablespoons (plus) lemon juice
Cream margarine and sugar. Add grated lemon peel. Beat in eggs and sour cream. Combine flour, baking powder and salt; stir into creamed mixture. Remove seeds from squash and grate. Crain or gently press out excess moisture. Add to batter and beat until smooth.
Spoon into a greased 10 inch tube pan. Bake at 350 degrees F 50-60 minutes. Allow to cool 15-20 minutes before removing from pan. Drizzle over the top a pourable icing of confectioners’ sugar and lemon juice.
