Yellow Squash Cake

If you’re a gardener like me, you know that it’s crucial to have lots of fun ways in your back pocket to use up freshly picked vegetables. When it’s squash season, I use green and yellow squash interchangeably in savory squash recipes like zucchini butter and smashed zucchini dip and in sweet treats such as zucchini walnut cake and chocolate zucchini cupcakes.

This yellow squash cake has the dense texture of a pound cake with the addition of healthy yellow squash, which keeps the cake nice and moist. Feel free to use yellow and green squashes when making the cake. Because it’s not too sweet, this yellow squash cake makes an excellent snack cake, so don’t hesitate to make it year-round.

Ingredients for Yellow Squash Cake

• Butter: Use salted or unsalted butter as you desire. Either one will be fine since the amount of added salt in the recipe is minimal.
• Sugars: The batter calls for granulated sugar, but you’ll use confectioners’ sugar—aka powdered sugar—in the icing. If you don’t have the latter, you can make confectioners’ sugar at home by blitzing some regular sugar in a food processor, but it may not be quite as fine as what you’d buy in the store.
• Eggs: Using grade A large eggs is the way to go for this squash dessert. If you’re able to source them from a farm stand or market, those are some of the best eggs to buy.
• Lemon juice: Juice a lemon without a knife (and without a mess) by sticking a clean skewer or chopstick into the lemon, taking out the skewer and then squeezing.
• Almond extract: This extract gives the cake a hint of fragrant nuttiness, but you could use vanilla extract or even rose water if you like those flavors better.
• Flour: All-purpose flour will give you the pleasant cake-y texture you’re looking for. For a little nutritional boost, use up to 2/3 cup whole wheat flour in place of the same amount of white flour.
• Leavening agents: A combo of baking powder and baking soda gives the batter some lift. Check the expiration dates on both containers and replace them if needed.
• Salt: If you use kosher or coarse-grained salt as opposed to table salt, you’ll want to use an extra pinch. Those bigger grains pack in less salt per teaspoon.
• Sour cream: Use full-fat sour cream, or replace it with thick Greek yogurt. Either way, the addition will keep the dough tender and begin the process of leavening by activating the baking soda.
• Summer squash: Although zucchini is technically a summer squash rather than a winter squash, this recipe calls for a yellow-skinned variety. Zucchini or a mix of zucchini and yellow squash would work well.

Directions

Step 1: Make the batter

Preheat the oven to 350°F. Grease and flour a 10-in. fluted tube pan.

In a large bowl, beat the butter and sugar until crumbly. Add the eggs, one at a time, beating well after each addition.

Beat in the lemon juice and almond extract.

Editor’s Tip: Even though our recipe doesn’t call for it, you can zest the lemon before squeezing out any fresh juice and stir the zest into the batter. It will add pretty yellow flecks and lovely citrus flavor.

In another bowl, whisk the flour, baking powder, baking soda and salt. Alternate adding the dry ingredients and the sour cream to the creamed mixture, beating after each addition, until just combined.

Stir in the shredded squash.

Step 2: Bake the cake

Transfer the batter to a prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool the cake in the pan for 10 minutes before removing to a wire rack to cool completely.

Editor’s Tip: If your oven has hotter and cooler spots, rotate the pan and move it between shelves after the first 35 minutes. When it’s time to remove the cake from the pan, run a spatula or butter knife around the pan’s edges, place the wire rack on top of the pan and invert. This will help give the cake a gentle landing.

Step 3: Glaze the cake

Combine the confectioners’ sugar, water and lemon juice, and pour over the cake.

Yellow Squash Cake Variations

• Mix up the squash: Any kind of summer squash combination will work in this recipe. You could use zucchini or a mix of zucchini and yellow squash.
• Add spices: A fragrant seasoning blend, such as homemade pumpkin pie spice, would be lovely in this cake. If you don’t have the combo, a sprinkling of any of its components—cinnamon, nutmeg, cloves, allspice or ginger—would be a great touch.
• Use frosting vs. icing: Make the cake more dessert-y by swapping in a frosting for the icing. Cream cheese frosting is a perennial favorite, but creamy caramel frosting or easy vanilla buttercream frosting would both do the trick.

How to Store Yellow Squash Cake

An unfrosted squash or zucchini cake can be stored at room temperature for a couple of days in a cake dome or a zip-top bag, but if the cake is frosted or you’d like to store it for longer, wrap it gently but well and tuck it into the fridge.

How long does yellow squash cake last?

If the cake goes straight into the fridge after preparation, the cake could last for up to five days. The texture is best and most enjoyable in the first couple of days.

Can you freeze yellow squash cake?

This squash cake freezes well. Double wrap it in storage wrap and foil, or storage wrap and a zippered bag, and store it in the freezer for up to three months.

Yellow Squash Cake Tips

Can you make yellow squash cake in another type of pan?

Sure thing, but you’ll most likely need to adjust the cooking time. Try a straight-sided tube pan or loaf pan first, or consider spreading the batter between two 8×8-inch cake pans. You could even bake the batter into cupcakes. In all cases, you’ll want to make sure the pans are greased and floured.

Should you peel the squash before shredding it?

Nope! The peel has a lot of nutrients, plus its tender texture won’t disrupt the texture of the cake. Even better, it will give the cake a hint of golden color.

How should you serve yellow squash cake?

This cake is great as it is with a drizzle of lemon glaze, but it would be nice with a scoop of homemade vanilla ice cream too. Layer it with jam, fresh fruit and whipped cream in individual serving dishes to make a fall variation on shortcake. If you have extra, you could turn it into cake pops or cut slices into cubes and make a trifle.