Squash Cake

Squash Cake

An easy squash cake with a lemon glaze - a firm favourite with many. For another version of this classic squash cake replace half the squash with carrot.
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Instructions

Squash Cake: Step 1
  • Mix the butter and sugar together until creamy. Add one egg at a time, stirring well between each egg.
Squash Cake: Step 2
  • Mix the yogurt, squash and lemon peel into the egg mixture.
Squash Cake: Step 3
  • Mix the wheat flour, oatmeal, baking powder and salt in another bowl and mix with the egg mixture.
Squash Cake: Step 4
  • Put a piece of baking paper in the cake tin (about 22 cm in diameter) - butter the sides. Spread the cake mixture evenly in the tin and put it in the middle of the oven to cook for about an hour. Check with either a skewer of knife to see if the cake is cooked.
Squash Cake: Step 5
  • Allow it to cool completely on a cooling rack.
Glaze: Step 1
  • Mix the icing sugar and lemon juice into a thick glaze.
Glaze: Step 2
  • Spread the icing on the cooled cake and serve.
Baking Time
  • 1 hour at 175 °
Enjoy!
Top Tip

For another version of this classic squash cake replace half the squash with carrot!

Ingredients

Soft butter
150 g
Sugar
200 g
Eggs
3
Arla® Skyr Natural yogurt
100 g
Chopped courgette
300 g
Finely Grated lemon zest (unwaxed)
1 tbsp
Wheat flour
200 g
Oatmeal
50 g
Baking powder
2 tsp
Sea salt
1 tsp
Icing sugar
150 g
Freshly Squeezed lemon juice
2 tbsp