Talk Of The Town


Yellow Squash Bundt Cake

Posted at 11:52 AM, Jul 26, 2019
and last updated 2019-07-26 12:52:04-04

Jamie Protich from The Front Porch made a Yellow Squash Bundt Cake. The Dickson County Farm to Table Dinner is Thursday, August 8th in the center of Main St. in Dickson, TN. Social hour starts at 6pm with dinner at 7pm. Tickets are $60 and available at the Dickson County Chamber office. Following the dinner there will be live entertainment on S. Main St. (House of Brews - Events on Main). Go to for more information. The Front Porch is located at 108 Center Ave. Dickson, TN 37055. They are open for lunch 6 days a week 11am-2pm and closed on Saturdays. Follow Front Porch on Facebook. For more information call (615) 441-0006.

Yellow Squash bundt cake


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup canola oil
  • 2 cups grated yellow squash (from 2 medium [6 1⁄2 oz. each] squash
  • 1 tablespoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
  • 2 cups unsifted powdered sugar
  • 2 tablespoons whole buttermilk
  • 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

Prepare the cake: Preheat oven to 350°F. Coat a 10-cup Bundt pan with baking spray. Stir together flour, baking powder, baking soda, and salt in a bowl. Place eggs, sugar, and oil in bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides as needed. Stir in squash, lemon zest, and juice. Gradually add flour mixture, beating on low speed until just combined, about 45 seconds. Pour batter into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Invert onto a wire rack; cool 1 hour.

Prepare the glaze: Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake.