GOLDEN LEMON SQUASH POUND CAKE
3 c. unsifted flour
1 tbsp. baking powder
1/4 tsp. salt
Stir together above ingredients. 1 tbsp. grated lemon peel 1/2 c. sour
cream 1 1/2 c. sugar 4 lg. eggs 1 1/2 c. shredded yellow squash
Beat butter, sugar and lemon peel. Add eggs one at a time. Add dry
ingredients alternately with sour cream. Add squash. Grease a Bundt pan. Place
in 350 degree oven 50 to 60 minutes. Drizzle when cool with lemon icing.
ICING:
1 c. confectioners sugar
2 tbsp. lemon juice
1/2 to 1 tbsp. milk
Mix and ice cake.
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