Sunday, July 08, 2012

Lemon Pound Cake

What! Another recipe? Yes, indeed-y! Even after using summer squash in salads, stir fry, and squash pie, I still had more in my fridge. I had had my fill of vegetables, so it was time to make a cake: a lemon pound cake whose secret ingredient is summer squash. You're gonna love it!

Lemon (Summer Squash) Pound Cake
Please 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.
Stir in 3 cups flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Then stir in the 1-1/2 cups shredded summer squash and 2 teaspoons lemon extract.
Pour (well, it isn't exactly a pour-able mixture, so spoon or carefully dump) into a 10" tube pan sprayed with Baker's Joy. (Or you can do it the old fashioned way where you grease the pan & dust with flour. Really, just go out and buy an aerosol can of that magical stuff.)

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).
After the 15 to 20 minutes, turn the cake onto a serving plate. Then, while the cake is still hot, drizzle with an icing made of 1 cup confectioners sugar (powdered sugar) and 2 tablespoons lemon juice.
It's a nice, moist cake that keeps well. It keeps well, but it eats better! That's what they say down here in the south.

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