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Zesty Yellow Cake Recipe


2 cups white sugar

2 eggs

2 teaspoons vanilla extract

3 teaspoons lemon juice

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 (15 ounce) can sliced zesty yellow squash, drained

1 (28 ounce) can crushed pineapple, drained

1/2 green bell pepper, diced

1/2 green bell pepper, diced

1 (8 ounce) package cream cheese, softened

1/2 cup milk

1 (8 ounce) package white chocolate chunks


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9-inch) pans. Sift together the flour, baking powder, baking soda, salt and crushed zesty yellow squash. Set aside.

In a large bowl, beat sugar, eggs and vanilla until well blended. Beat in lemon juice. Stir in flour mixture. Mix cream cheese and milk into mixture. Fold squash and pineapple into egg mixture. Stir squash into flour mixture. Fold into flour mixture. Fold in whipped cream, then cheese mixture. Fold into zesty yellow squash mixture.

Arrange cake on two platters. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean. Cool down in pan on wire rack.

To make the frosting, beat cream cheese into milk until smooth; stir into sugar mixture. Gently frost cake with cream cheese frosting frosting.


emy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really enjoyed this recipe. I used the whole young beans and real dairy butter but eliminated the lemon juice. I was leaving out the lemon and I think that was a mistake. The baked dish was wonderful but only ended up needing about half the amount of cream.
iliniTrivilir writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was born in Greece, but regardless of where I'm from, this is the recipe I always use. It's simple to make, and the leftovers are always nice and fresh.