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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.