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Glazed Lemon Yellow Squash Cake Recipe

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★★★★★

4.6 from 66 reviews

This Yellow Squash Cake is a surprising and delightful dessert that combines finely shredded yellow squash with lemon, vanilla, and almond extracts to create a moist, tender, and lightly sweet cake. Finished with a simple lemon glaze, this cake bursts with subtle flavors while the squash provides an irresistible texture, making it perfect for gatherings or casual treats.

Ingredients

Scale

For the Cake:

  • 1/2 cup unsalted butter, 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 freshly squeezed lemon juice

Instructions

  1. Preheat Oven and Prep Squash: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. Finely shred the yellow squash using a box grater or food processor, then place the shredded squash into a clean kitchen towel or cheesecloth and wring hard to remove excess moisture, which is crucial to avoid a soggy cake. Zest and juice the lemons, sift the powdered sugar, and measure out all ingredients to have everything ready.
  2. Beat Butter and Sugar: In a large mixing bowl, beat the room-temperature unsalted butter and sugar together for 2-3 minutes until the mixture is light, fluffy, and pale. This process aerates the batter which helps create a tender crumb. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition for a smooth, emulsified batter. Then mix in the lemon juice, lemon zest, vanilla extract, and almond extract until just combined to impart a subtle and sophisticated flavor that complements the squash.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This distributes the leavening agents evenly for a consistent rise. Have this bowl and the sour cream ready for the next step.
  5. Assemble the Batter: Add the dry ingredient mixture and sour cream alternately to the wet ingredients, starting and ending with the dry ingredients. Begin with one-third of the dry ingredients, mix gently, add half the sour cream, mix, then another third of dry ingredients, the remaining sour cream, and finally the last of the dry ingredients. Fold in the shredded and squeezed yellow squash until evenly incorporated. Take care not to overmix to maintain a tender texture.
  6. Bake the Cake: Pour the batter into the prepared baking dish and smooth the surface. Bake at 350°F for 50-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and springy to the touch. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare and Add Lemon Glaze: While the cake cools, whisk together the sifted powdered sugar, water, and freshly squeezed lemon juice until smooth and pourable. Once the cake is completely cool, drizzle or pour the glaze over the top, letting it flow naturally down the sides. Allow the glaze to set for a few minutes before serving. This glaze brightens the delicate flavors and adds a perfect touch of sweetness.

Notes

  • Use small, fresh yellow squash for sweeter and less watery flesh. Avoid large, overgrown squash with tough skins and more seeds.
  • Make sure to wring out the shredded squash thoroughly to remove excess moisture to prevent sogginess in the cake.
  • If you want a more pronounced squash flavor, roast the shredded squash for 10 minutes before adding.
  • Store the glazed cake covered at room temperature for up to 3 days or refrigerate airtight for up to 1 week.
  • Freeze the un-glazed cake wrapped in plastic and foil for up to 3 months; thaw overnight and glaze fresh before serving.
  • You can shred and squeeze the squash the night before and refrigerate it wrapped in a clean towel.
  • For best flavor, bake the cake a day ahead and add the glaze just before serving.

Keywords: yellow squash cake, lemon glaze cake, moist vegetable cake, summer squash dessert, homemade cake recipe, tender squash cake

Find it online: https://foodbylina.com/glazed-lemon-yellow-squash-cake-recipe/