Squash Pound Cake

1. 1

   Grease and flour a 10-inch Bundt or tube pan.

2. 2

   In medium bowl, combine flour, baking powder and salt; mix well.

3. 3

   In large bowl with electric mixer, cream the butter, sugar and lemon peel until light and fluffy.

4. 4

   Add eggs, one at a time, beating well after each addition, at low speed.

5. 5

   Gradually add flour.

6. 6

   Mix alternately with sour cream until smooth; stir in squash.

7. 7

   Turn into prepared pan.

8. 8

   Bake for 50 to 60 minutes, or until cake tester inserted in center comes out clean.

9. 9

   Cool cake in pan or wire rack for 10 minutes.

10. 10

    Turn out cake; cool completely. Drizzle icing over cake.

No additional tips available.