Squash Cake
Whether enjoyed on its own, dusted with powdered sugar, or paired with a dollop of whipped cream, squash cake is a unique dessert that will leave you craving for more. Please give this Squash Cake a try; you won’t be disappointed.
Course Dessert
Cuisine American
- 2 cups flour 284g
- 2 cups sugar 396g
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1-1/2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1 cup vegetable or canola oil
- 3 eggs
- 2 Tablespoons of lemon zest
- 1 Tablespoon of lemon juice
- 2 cups grated squash yellow or zucchini
- 1-1/2 cups chopped pecans 3/4 cup in the batter & 3/4 cup on top
Preheat oven to 350F. Lightly grease and flour a 13 X 9 inch pan.
In a large bowl mix flour, sugar, salt, baking powder and cinnamon together.
In a small bowl combine oil, eggs and vanilla together. Add this wet mixture to the flour mixture and mix until smooth.
Add the lemon zest and lemon juice.
Fold in the grated squash and 3/4 cup of chopped pecans.
Pour into prepared pan and spread batter evenly.
Top with remaining 3/4 cup of pecans.
Bake at 350F for 45-50 minutes.
Check the center of the cake at 45 minutes with a toothpick for doneness.
If Bake longer if needed. Let cool completely before serving.
Keyword Baking, Cake, Dessert