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Bundt Cake on gold cake plate and blue background.
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Summer Squash Lemon Bundt Cake
Prep Time
15 mins
Cook Time
50 mins
 

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!

Course: Dessert
Cuisine: American
Keyword: squash bundt cake, yellow squash cake, yellow squash recipes
Servings: 10
Calories: 433 kcal
Author: Jackie
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Generously spray bundt pan with non-stick cooking spray.
  2. Grate summer squash.
  3. In the bowl of your mixer, beat butter and sugar until light and fluffy.
  4. Beat in lemon juice and zest.
  5. Add eggs, one at a time, scrapping the bowl after each addition.
  6. In a separate bowl, combine flour, salt, baking soda and powder.
  7. Gradually add flour mixture to butter mixture. Mixing until just combined.

  8. Stir in grated summer squash and buttermilk.

  9. Pour batter into bundt pan, and tap on the counter to remove air bubbles.
  10. Bake bundt pan for 50-60 minutes or until a knife is inserted and come out clean.
  11. Allow cake to cool for 10 minutes, then turn pan over and gently tap to remove cake.
  12. Cool completely.
  13. Once cooled, make glaze.
  14. Melt butter in a small pan then add powdered sugar and lemon juice. Whisk until smooth.
  15. Pour glaze over bundt.
  16. Slice and serve.
Nutrition Facts
Summer Squash Lemon Bundt Cake
Amount Per Serving
Calories 433 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 67mg22%
Sodium 456mg20%
Potassium 209mg6%
Carbohydrates 85g28%
Fiber 1g4%
Sugar 55g61%
Protein 8g16%
Vitamin A 350IU7%
Vitamin C 8mg10%
Calcium 99mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.