Submitted by: Janice Aldridge, SouthEastern Illinois Electric Cooperative
Servings 12
Calories 401kcal
Ingredients
2cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
3large eggsroom temperature
1 - 1/2cupsgranulated sugar
1cupvegetable oil
2cupsgrated yellow squash
1tablespoonlemon zest
2tablespoonsfresh lemon juice
Glaze
2cupspowdered sugar
2tablespoonswhole buttermilk
1teaspoonlemon zest
1tablespoonfresh lemon juice
Instructions
Preheat oven to 350 F. Coat a 10-cup Bundt pan with baking spray.
In large bowl, stir together flour, baking powder, baking soda and salt.
Place eggs, sugar and oil in bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides.
Stir in squash, lemon zest and lemon juice. Gradually add flour mixture, beating on low until combined, about 45 seconds.
Pour batter into prepared pan.
Bake 50-55 minutes until wooden pick inserted comes out clean.
Cool 10 minutes in pan then invert onto wire rack and cool 1 hour.
For glaze, whisk together all ingredients until smooth. Drizzle over cooled cake.