Table of Contents
Ingredients 1 2 cups all-purpose flour 2 1 teaspoon baking powder 3 1/2 teaspoon baking soda 4 1/2 teaspoon salt 5 3 large eggs, at room temperature 6 1 1/2 cups granulated sugar 7 1 cup canola oil 8 2 cups grated yellow squash (from 2 medium [6 1⁄2 oz. each] squash 9 1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) More …
Stir in squash. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Add the puréed squash and beat for about 1 minute. At low speed, add the dry ingredients, except for the almonds. Spoon the batter into the prepared pan and sprinkle with the almonds. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool on a wire rack.
This butternut squash cake recipe is chock full of nutritious squash, natural sweeteners, and delicious flavor. You’ll be making this lovely cake with naturally sweetened cream cheese frosting on a regular basis for your family! It is basically a squash spice cake with cream cheese frosting, let’s be honest.
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