Squash Pound Cake

Directions

1. 1
   Grease and flour a 10-inch Bundt or tube pan.
2. 2
   In medium bowl, combine flour, baking powder and salt; mix well.
3. 3
   In large bowl with electric mixer, cream the butter, sugar and lemon peel until light and fluffy.
4. 4
   Add eggs, one at a time, beating well after each addition, at low speed.
5. 5
   Gradually add flour.
6. 6
   Mix alternately with sour cream until smooth; stir in squash.
7. 7
   Turn into prepared pan.
8. 8
   Bake for 50 to 60 minutes, or until cake tester inserted in center comes out clean.
9. 9
   Cool cake in pan or wire rack for 10 minutes.
10. 10
    Turn out cake; cool completely. Drizzle icing over cake.