Best 3 Summer Squash Pound Cake Recipes
Summer squash pound cake, a delightful fusion of garden-fresh flavors and classic baking techniques, is a culinary masterpiece that captivates the senses. This delectable treat, boasting a tender crumb and a symphony of flavors, is a perfect way to showcase the bounty of summer's harvest. From the classic summer squash pound cake, bursting with the natural sweetness of zucchini and accented with a hint of nutmeg, to the intriguing lemon summer squash pound cake, where bright citrus notes dance alongside the subtle vegetal flavors, each variation in this collection offers a unique taste experience. Gluten-free and vegan options ensure that everyone can indulge in the goodness of summer squash pound cake. These recipes, detailed with step-by-step instructions and variations, invite home bakers to embark on a delightful culinary adventure, transforming humble summer squash into an extraordinary dessert.
Let's cook with our recipes!
YELLOW SQUASH BUNDT CAKE
Shhh! There are veggies in this Bundt cake.
Provided by Anna Theoktisto
Categories Cakes
Time 2h20m
Yield Serves 12
Number Of Ingredients 12
Steps:
- Prepare the cake: Preheat oven to 350°F. 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. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides as needed. 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.
SUMMER SQUASH POUND CAKE
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON POPPY SEED POUNDCAKE
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
- In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
- Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams
Tips:
- For the best flavor, use fresh summer squash that is firm and brightly colored.
- Shred the squash using the large holes of a box grater.
- Do not squeeze the excess moisture out of the shredded squash, as this will make the cake dry.
- Use a light hand when mixing the batter, as overmixing can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting or serving.
Conclusion:
This summer squash pound cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, sweet flavor, and beautiful presentation, this cake is sure to be a hit with everyone who tries it. So next time you have some extra summer squash on hand, give this recipe a try!
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