There are veggies in this Bundt cake.
Yellow squash is a favorite summertime vegetable in the South.
We love it baked into buttery, cheesysquash casserolesor featured in a cornbread panzanella summer salad.
Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Have you considered showcasing this prolific vegetable on your dessert table?
Both straightneck and crookneck squash will work in this recipe, but the straightneck kind is easier to grate.
ThisBundt cakeis a perfect choice for a weekend brunch or weeknight dessert.
Try baking the recipe in cupcake or mini-Bundt tins, then freeze them for individual treats.
For a colorful twist, use grated zucchini instead of yellow squash, or a combination of the two.
each] squash
1tablespoonlemon zest plus 2 Tbsp.
fresh juice (from 1 lemon)
Lemon-Buttermilk Glaze
2cupsunsifted powdered sugar
2tablespoonswhole buttermilk
1teaspoonlemon zest plus 1 Tbsp.
fresh juice (from 1 lemon)
Directions
Prepare the cake:Preheat oven to 350F.
Coat a 10-cup Bundt pan with baking spray.
Stir together flour, baking powder, baking soda, and salt in a bowl.
Place eggs, sugar, and oil in bowl of a stand mixer fitted with a paddle attachment.
Stir in squash, lemon zest, and juice.
Gradually add flour mixture, beating on low speed until just combined, about 45 seconds.
Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes.
Cool in pan 10 minutes.
Invert onto a wire rack; cool 1 hour.
Prepare the glaze:Whisk together all ingredients in a bowl until smooth.
Drizzle over cooled cake.
