Squash Pound Cake

• 3 c. flour
• 1/4 tsp. salt
• 1 1/2 c. sugar
• 4 large eggs
• 1 1/2 c. shredded squash
• 1/2 c. sour cream
• 1 Tbsp. baking powder
• 1 c. margarine, softened
• 2 tsp. lemon peel

1. Grease and flour a 10-inch Bundt or tube pan.
2. In medium bowl, combine flour, baking powder and salt; mix well.
3. In large bowl with electric mixer, cream the butter, sugar and lemon peel until light and fluffy.
4. Add eggs, one at a time, beating well after each addition, at low speed.
5. Gradually add flour.
6. Mix alternately with sour cream until smooth; stir in squash.
7. Turn into prepared pan.
8. Bake for 50 to 60 minutes, or until cake tester inserted in center comes out clean.
9. Cool cake in pan or wire rack for 10 minutes.
10. Turn out cake; cool completely. Drizzle icing over cake.

flour, salt, sugar, eggs, squash, sour cream, baking powder, margarine, lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832367 (may not work)