Surprise squash cake
You’re probably familiar with carrot cake, but squash? Now, that’s a vegetable you don’t anticipate in baking projects. The truth is, however, it’s much like pumpkin. Squash keeps your cake incredibly moist.
Ingredients
- ½ c unsalted butter
- 1 ¼ c white sugar
- 2 large eggs
- 1 tsp lemon juice
- ¼ tsp orange extract **
- 2 ½ c flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ c Greek Yogurt ***
- 2 c shredded summer squash
Instructions
- Let your butter soften and bring the eggs to room temp
- Set your oven to 350F
- Prepare a bundt pan by spraying it with oil
- Beat the butter and sugar together
- Add your eggs in one at a time, with a minute or two in between
- Continue beating, adding the extract.
- Mix your dry ingredients separately
- Combine this with the creamed mix along with the yogurt.
- Fold in the squash
- Pour into the bundt pan and bake for 50-55 minutes
- Check it with a toothpick
- Cool the cake completely before un-molding it
- Top with a simple powdered sugar glaze or something like sour cream frosting.