Tired of the same old zucchini bread? Then this recipe for Summer Squash Lemon Bundt Cake is just what you need!


- Unsalted Butter - Granulated White Sugar - Fresh Lemon Juice and Lemon zest - Large Eggs - All-purpose Flour - Yellow Summer Squash

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.


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.

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