Lemon (Summer Squash) Pound CakePlease read through the entire recipe before you begin, because I'm not listing the ingredients separately. This will be a good exercise of your organizational skills.
Start by grating enough squash (2-4? depending on their size) to yield 1-1/2 cups. Let it drain while you put together the other ingredients.
Cream together 1 cup margarine (I used butter), 1-1/2 cups sugar, and 2 teaspoons lemon peel (I didn't have any). Beat in 4 eggs and 1/2 cup sour cream.
Bake at 350 degrees for 50-60 minutes. "Don't forget to set your timer," says the voice of experience. While the cake is baking, have the maid wash up the dishes. You can use this time to relax with a good book, some music, or maybe even a little nap.
When the cake is done (you can use the handy toothpick check), set it on a wire rack to cool for 15-20 minutes (still in the pan).