Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 stick unsalted butter, melted 1/2 – 3/4 cup honey 2 lemons, zested and juiced 2 eggs 2 cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon each salt and baking soda 1 medium yellow squash, grated and pressed dry in a clean dish towel or doubled paper towels 1 cup fresh blueberries DIRECTIONS Beat together butter, honey and lemon zest until light. Add eggs and blend thoroughly. Combine dry ingredients and mix into wet ingredients, stirring until some flour streaks remain. Add lemon juice, squash and blueberries. Stir lightly until completely combined. Smooth into prepared pan and bake 25-35 minutes, until a toothpick tests clean. Allow to cool 5 minutes before applying glaze and/or topping. Cool before cutting. Store covered. Lemon Glaze: Combine 1 T melted butter, 2 c powdered sugar, 2 T each lemon juice and milk. Lemon Glaze with Almonds: Spoon on half the glaze to completely coat the cake, cover glaze with I c chopped toasted almond slices, decoratively drizzle remaining glaze over almond layer. Copyright © 2013 Stefanie Samara Hamblen |
