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Lemon Summer Squash Cake Recipe


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     Lemon Summer Squash Cake

Category   Desserts - Breads
Sub Category   None
Servings   16 slices

1 cup melted butter
2 1/4 cups sugar
1/4 cup plus 2 tbs lemon juice
2 tsp lemon zest
3 eggs
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 cups grated summer squash (yellow)
Optional icing-
1/2 cup powdered sugar
3 tsp lemon juice

1)Preheat the oven to 350 degrees. Prepare two loaf pans with baking spray. 2)Melt the butter in a small pan. 3)Combine the sugar and lemon juice and zest in a mixing bowl. 4)Add the butter and mix to combine. 5)Add the eggs one at a time and beat until the batter is light and fluffy, (about 2-3 minutes.) 6)Meanwhile combine the dry ingredients in a separate bowl. 7)Add the dry ingredients to the mixing bowl and barely combine into a batter.
8)Add the grated squash and mix until just combined. 9)Divide the batter between the two pans and smooth the tops with a spatula. 10)Bake the bread at 350 degrees for 1 hour.
11)Take the bread out and let cool until the pan is just cool enough to handle. 12)While the bread is cooling you want to make the lemon glaze. 13)Add the 1 Tbs of butter to a small pan and melt it. 14)Remove the pan from the heat and add the 3tsp of lemon juice. Whisk to combine. 15)Add the powdered sugar and whisk to combine. 16)Add the water to thin it to the right consistency.
17)Turn the loaf out (upside down or “right” side up is just fine!) 18)Drizzle the glaze over the top of the loaf. (optional) 19)Slice and serve, this cake is great warm or room temperature!

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