Lemon Surprise Pound Cake

• 1 cup butter, softened
• 1-1/2 cups sugar
• 4 large eggs
• 2 teaspoons grated lemon zest
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1-1/2 cups shredded yellow summer squash
• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons whole milk

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in squash.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cake.

butter, sugar, eggs, lemon zest, allpurpose, baking powder, salt, sour cream, sugar, milk

Taken from www.tasteofhome.com/recipes/lemon-surprise-pound-cake/ (may not work)