Credits: Jackie
1 cup unsalted butter, room temperature
2 cups sugar
6 tablespoons fresh squeezed lemon juice
2 teaspoons lemon zest
3 large eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups grated summer squash
1 cup buttermilk, room temperature
1/4 cup unsalted butter melted
Icing:
1 cup powdered sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees F. Generously spray a bundt pan with non-stick cooking spray.
Grate summer squash. Set aside.
In a stand mixer or with a handheld electric mixer beat butter and sugar till light and fluffy in a large bowl. Slowly add in the lemon juice and zest.
Add eggs, one at a time, scrapping down the sides of bowl with a spatula after each.
In a separate bowl, combine flour, salt, baking powder and soda.
Gradually add the flour mixture to the butter mixture. Mixing until just combined.
Stir in the grated squash and add the buttermilk.
Pour batter into bundt pan, and tap on the counter to remove any air pockets in batter.
Bake for 50-60 minutes. Test for doneness by inserting a knive. If it comes out clean then remove. If not, add a couple more minutes to baking time.
Remove cake, and cool for at least ten minutes. Then flip pan over onto a serving platter to remove cake.
Mix powdered sugar and one tablespoon of lemon juice to create a glaze.
Pour over cooled cake. Slice and serve.
This snack cake is refreshing. Serves eight.
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