Dessert

Glazed Lemon Yellow Squash Cake Recipe

Bylina moretti July 5, 2026July 5, 2026

Introduction

Yellow squash cake is a wonderfully moist and tender dessert that surprises with its subtle lemony flavor and delicate sweetness. The shredded squash melts into the batter, adding moisture and texture without an obvious squash taste. It’s perfect for those looking to try something a little different yet delightfully comforting.

A golden-brown Bundt cake with a soft and moist inside, cut to show the light yellow texture in the center. The cake is topped with white glaze icing that drips down the ridges evenly. It sits on a simple white plate, placed on a white marbled surface. The cake has a thick, slightly crispy crust with visible texture on the outside, contrasting with the smooth and tender inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (unsalted, at room temperature)
1 1/3 cups sugar
2 eggs (room temperature, about 70°F)
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups yellow squash (finely shredded and squeezed dry)

For the glaze:

1 cup powdered sugar (sifted)
2 teaspoons water
2 teaspoons lemon juice (freshly squeezed)

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray. Finely shred the yellow squash, then wrap it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to avoid a soggy cake. Zest and juice the lemons, sift the powdered sugar, and have all other ingredients measured and ready.
Step 2: In a large mixing bowl, beat together the room-temperature butter and sugar for 2 to 3 minutes until light, fluffy, and pale. Scrape down the sides of the bowl to ensure even mixing.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the lemon juice, lemon zest, vanilla extract, and almond extract until just combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Keep this dry mixture ready alongside the sour cream.
Step 5: Add the dry ingredients and sour cream to the butter mixture alternately, beginning and ending with the dry ingredients. For example, stir in one-third of the dry mixture, then half the sour cream, followed by another third of the dry mixture, the remaining sour cream, and finally the last of the dry ingredients. Fold in the shredded, squeezed squash gently until evenly distributed. Avoid overmixing.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden and springy. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 7: While the cake cools, whisk together the powdered sugar, water, and lemon juice until smooth and pourable. Drizzle the glaze over the cooled cake, letting it drip naturally down the sides. Allow the glaze to set for a few minutes before serving.

Tips & Variations

Make sure to squeeze the shredded squash very thoroughly to avoid excess moisture, which can make the cake dense or soggy.
For a more pronounced squash flavor, roast the shredded squash for 10 minutes before adding it to the batter to concentrate its taste.
Small, fresh yellow squash work best for sweetness and tenderness—avoid large, overgrown ones with tough skins and many seeds.
Glazing just before serving enhances the flavor and keeps the cake moist.

Storage

Store the glazed cake covered at room temperature for up to 3 days, allowing the glaze to seal in moisture. For longer storage, refrigerate it in an airtight container for up to a week. You can freeze the unglazed cake, tightly wrapped in plastic and foil, for up to 3 months; thaw overnight in the refrigerator and glaze fresh before serving.

How to Serve

A round bundt cake with a golden brown crust and soft, yellow inside is shown on a white plate. The cake has ridges from the bundt shape and is topped with white icing, drizzled in thick lines that slightly drip down the sides. One slice is cut out, showing the moist, fluffy texture inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I taste the squash in the cake?

The squash adds moisture and tenderness but is not noticeable in flavor. The lemon, vanilla, and almond extracts provide the main taste, making the squash a subtle texture enhancer.

Do I have to use both vanilla and almond extracts?

Using both extracts creates a subtle depth of flavor that complements the cake beautifully, but you can use just one if preferred. Almond extract is optional but adds a nice touch of sophistication.