LEMON-SQUASH WITH LEMON GLAZE

By ldelmas

Makes one 9x5 loaf

Ingredients

• For the Loaf:
• This loaf cake is moist, tart, and delectable. It can be served as a light dessert or snack or even as a breakfast cake if you are so inclined.
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 eggs
• 1/2 cup vegetable oil
• 2/3 cup granulated sugar
• 1/2 cup buttermilk
• Juice of 1 lemon
• Zest of 1 lemon
• 1 cup grated yellow summer squash (if frozen, drain before using)
• For the Lemon Glaze:
• 1 cup powdered sugar
• Juice of 1 lemon
• Zest of 1 lemon

Preparation

Step 1

For the Loaf:
Preheat oven to 350 degrees. Butter and flour a 9×5 loaf pan and set aside.

In large bowl, whisk flour, baking powder, and salt. In medium bowl, whisk 2 eggs, oil, and sugar. Add the buttermilk, lemon juice, and lemon zest to the wet ingredients. Fold the squash into the wet ingredients and stir until evenly distributed. Add the wet mixture to the dry ingredients in the large bowl and blend everything together until just combined.

Pour batter into prepared pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, make the glaze.

For the Glaze:
In a small bowl, combine the sugar and lemon juice until blended. If the glaze is to thick add a few more drops of juice until it is a consistency which can be spooned over the cake. Once the cake has cooled, spoon the glaze over the top allowing it to drizzle down the sides. Sprinkle the additional zest over the top to garnish.