Yellow Squash Bundt Cake

Yellow Squash Bundt Cake

Submitted by: Janice Aldridge, SouthEastern Illinois Electric Cooperative
Servings 12
Calories 401kcal


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 1 - 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups grated yellow squash
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice


  • 2 cups powdered sugar
  • 2 tablespoons whole buttermilk
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice


  • 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.


Nutrition information: 401 calories; 19.7g fat; 173mg sodium; 53.8g carbohydrates; 4.1g protein.