top of page

Summer Squash Lemon 'Cake'

This recipe comes to you inspired by all the summer feels. Zucchini and Summer Squash will be coming out of your ears by now if you planted a 'Covid Garden', and I think we're all enjoying our gardens more than ever. I love to linger with a cool drink and light dessert as we watch the evening close in from our Lani.

My Mom made a version of it, using a recipe from our friend Eva. Eva lived with us some 30 years ago, as a young lady from Hungary seeking to learn English. She was amazing and we ALL fell in love with her. She was one of several young people that lived with us in turns after the Berlin Wall came down and Europe became open. I think hearing their stories and language put something deep in me - I spent a season living in Eastern Europe right after I graduated.

Anyway onto the Recipe:

This is only kind of a cake. You could also call it a quick bread or bake it as muffins. I felt fancy yesterday so I baked it in a Bunt pan...just doing anything I can to make home special these days! (we traveled so are happily protecting our island by doing the mandatory 14 day quarantine)

Packed with fresh lemon, veggies and Greek Yogurt... you can basically call this a well balanced breakfast... maybe...


Preheat the oven to 350. Grease and flour 1 Bunt pan or two loaf pans.

In a large bowl or stand mixer:

1 1/2 c. raw Sugar

1/2 c. softened grass-fed butter

1/2 c. melted coconut oil

Beat these together 2 mins, until light yellow in color and fluffy.

Add in:

3 eggs

1 tsp vanilla

Juice and Zest of 2 Lemons

Beat another 1-2 mins until everything is fluffy and light.

In a separate bowl mix together:

3 1/2 c. Bob's Gluten Free Baking Mix (you can easily sub in All Purpose Flour)

1/3 c. Cornmeal

1 1/2 tsp baking soda

3 tsp baking powder

1tsp sea salt

Measure out:

1 c. plain non-fat Greek Yoghurt

With the mixer on low speed, add in the dry ingredients in two batches, alternating with the yoghurt.

Finally add:

1 1/2 c. grated Yellow Squash.

Mix until just combined then pour into the prepared pans.

Bake for 30-50 mins - until the top is fully golden brown and a toothpick inserted comes out clean.

Allow to cool min 10 minutes in the pan before turning out

Once fully cool, drizzle that lemon topping on there!

Lemon Drizzle:

2 c. powdered sugar

Juice and zest of 1 lemon

1/2 tsp vanilla essence

2 tsp raw honey

3 Tbsp melted grass-fed butter

Whisk this together then drizzle on that cake!

xo Beth


bottom of page