Lemon Surprise Pound Cake

Name: Lemon Surprise Pound Cake
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 4 large eggs; 2 teaspoons grated lemon zest; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup sour cream; 1-1/2 cups shredded yellow summer squash; 1/2 cup confectioners' sugar; 2 to 3 teaspoons whole milk

11 ingredients

3 steps

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs
2 teaspoons grated lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1-1/2 cups shredded yellow summer squash
1/2 cup confectioners' sugar
2 to 3 teaspoons whole milk

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in squash.
2

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3

Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cake.