Tired of the same old zucchini bread? Then this recipe for Summer Squash Lemon Bundt Cake is just what you need! Delicious moist bundt cake with a burst of bright lemon flavor is like a slice of summer on a plate. A delicious way to sneak some extra vegetable servings into your kids diet too.
It is officially summer and our garden is bursting with beautiful summer squash and zucchini. I have been cooking up a storm to keep up with supply, but if any of you have any recipe suggestions, please send them my way! Seriously, there is only so much grilled and sautéed summer squash and Chocolate Zucchini Muffins that my family can take. And up next on my garden harvest list is tomatoes, so I'd love to have you share your favorite tomato recipes too!
Growing up I despised squash, yet my mother still made it almost every night. I swear that woman rarely cooked (I pray she doesn't read this), but when she did it was zucchini. I tried every scheme under the sun to avoid eating those things. Although I am still not a huge fan of zucchini, I have definitely grown to love gorgeous yellow summer squash.
WHY WE LOVE THIS YELLOW SQUASH CAKE
- It's a great way to use up squash. We all know that once the squash plant gets started, it will produce enough for an army!
- Bundt cakes are great because they're relatively easy to make and once topped with a glaze, they're beautiful! Perfect to enjoy a slice with a cup of coffee.
- Easy to transport and easy to freeze- this is a great recipe to take to backyard bbq's, brunch, etc. This Yellow Squash Bundt Cake also freezes really well so you can enjoy a slice all year long.
- You can't taste the yellow summer squash! Seriously, your kids will have no idea! The fresh lemon juice does a wonderful job at over powering the delicate squash flavors, while the squash works as maintaining the moisture in the Bundt cake.
- The tangy lemon glaze is perfectly refreshing this time of year.
INGREDIENTS/SHOPPING LIST TO MAKE YELLOW SQUASH CAKE
- Unsalted Butter
- Granulated White Sugar
- Fresh Lemon Juice and Lemon zest
- Large Eggs
- All-purpose Flour
- Baking Soda
- Baking Powder
- Yellow Summer Squash or Zucchini
- Powdered Sugar
SUBSTITUTIONS AND TIPS FOR THIS SUMMER BUNDT CAKE
Turn this Bundt cake into a quick bread by baking in a couple of loaf pans. Bake each loaf pan for 30-35 minutes.
Use a lemon zucchini cake instead of the yellow squash. Measurements will be the same. The squash, whether zucchini or yellow, just acts as an ingredient to insure a very moist crumb.
Make the lemon cake a lime cake by swapping out the lemon with lime juice and zest.
HOW TO MAKE LEMON SQUASH BREAD (BUNDT CAKE)
- Preheat oven to 350 degrees. Generously spray 10-cup bundt pan with non-stick cooking spray.
- Grate fresh squash using a metal box grater or a food processor.
- In a large bowl, beat butter and sugar until light and fluffy.
- Beat in lemon juice and zest.
- Add eggs, one at a time, scrapping the bowl after each addition.
- In a separate bowl, combine flour, salt, baking soda and powder. Whisk dry ingredients.
- Gradually add flour mixture to butter mixture. Mixing until just combined.
- Stir in buttermilk and grated summer squash.
- Pour batter into bundt pan, and tap on the counter to remove air bubbles.
- Bake bundt pan for 50-60 minutes or until a knife is inserted and come out clean.
- Allow cake to cool on a wire rack for 10 minutes, then turn pan over and gently tap to remove cake from pan; cool completely.
- Once cake has cooled, make the glaze.
- Melt butter in a small pan then add powdered sugar and fresh lemon juice. Whisk until smooth.
- Pour glaze over bundt cake then slice and serve!
Bundt cakes are best served at room temperature. To store, refrigerate for up to 5 days, but bring to room temp before serving. You can also slice the cake and wrap in plastic wrap or waxed paper, then store into an airtight container and freeze for up to 3 months.
FREQUENTLY ASKED QUESTIONS
What Exactly is Summer Squash?
There are two main varieties of yellow summer squash, straightneck squash, which essentially looks like a yellow version of zucchini, and crookneck squash.
Both have a mildly sweet flavor, and skin that is very thin and tender. A plentiful and popular vegetable in North America, summer squash is versatile and can be fried, microwaved, steamed, boiled and baked.
The recipe calls for over 2 cups of grated summer squash - and it's the perfect way to use some of your summer harvest up! I made this bundt cake for my daughter's end of the year picnic. Even after slicing it, it remained perfectly moist. Since squash have such as high water content, it does wonders when added to baked goods. And once cooked, you really don't taste the grated squash. But the little ribbons of yellow made it so pretty! The lemon takes center stage flavor-wise, and gives this cake a bright, fresh taste.
This Summer Squash Lemon Bundt Cake recipe is a delicious way to use up your summer squash crop. And did you know you can actually freeze fresh summer squash to use later? That means you can harvest from your garden now, and then enjoy bake up delicious summer squash lemon bundt cake all year long.
How To Freeze Summer Squash
Simply wash your summer squash with cool water and dry well. Then, you can slice into strips, rounds, or shred it (which is my preferred method) using a large box grater.
Then transfer the squash into freezer safe plastic storage bags and remove as much air as possible. Seal shut, label the bags with the date, and store flat inside the freezer.
Your summer squash will keep frozen for up to 6 months. If wanting to freeze for longer than 6 months, I recommend blanching the squash first before prepping and freezing. Blanching will prevent enzymes in the squash from deteriorating and will preserve the flavor longer.
OTHER RECIPES YOU MAY ENJOY
Love this Summer Squash Lemon Bundt Cake recipe? Then you'll want to check out my other summer garden inspired recipes.
- Rhubarb Streusel Bread
- Yellow Squash Cakes
- Chocolate Chip Zucchini Muffins
- Coconut Blueberry Lime Bundt Cake
Summer Squash Lemon Bundt Cake is deliciously moist and bright. This summer squash cake is the perfect way to use up all the extra squash from your garden!
- 1 cup unsalted butter room temperature
- 2 cups sugar
- ¼ cup plus 2 Tbs lemon juice
- 2 teaspoon lemon zest
- 3 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 ½ cups grated summer squash or zucchini
- 1 cup buttermilk room temperature
- ¼ cup unsalted butter melted
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Preheat oven to 350 degrees. Generously spray bundt pan with non-stick cooking spray.
Grate summer squash.
In the bowl of your mixer, beat butter and sugar until light and fluffy.
Beat in lemon juice and zest.
Add eggs, one at a time, scrapping the bowl after each addition.
In a separate bowl, combine flour, salt, baking soda and powder.
Gradually add flour mixture to butter mixture. Mixing until just combined.
Stir in grated summer squash and buttermilk.
Pour batter into bundt pan, and tap on the counter to remove air bubbles.
Bake bundt pan for 50-60 minutes or until a knife is inserted and come out clean.
Allow cake to cool for 10 minutes, then turn pan over and gently tap to remove cake.
Once cooled, make glaze.
Melt butter in a small pan then add powdered sugar and lemon juice. Whisk until smooth.
Pour glaze over bundt.
Slice and serve.