Lemon Squash Cake

We are celebrating July 4th with our favorite Lemon Squash Cake! Strawberries are bursting in the Sweet Farm fields right now, and if you are in our U-Pick CSA you will be taking some home to turn into this delicious recipe.


Lemon Squash Cake:

  • 1 cup melted Miyoko's Vegan Butter
  • 2 cups sugar
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • Egg replacer equal to 3 eggs
  • 3 cups flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 cups grated summer squash

Strawberry Sauce:

  • 1 pint fresh strawberries, washed and tops trimmed
  • 1 tsp vanilla
  • 2 tbs sugar



  • Preheat oven to 325 degrees.
  • Grease and flour 2 regular loaf pans or large muffin tins for shortcakes. 
  • Mix together butter, sugar, lemon juice, lemon zest and vanilla until well blended.
  • Add egg replacer and beat for 2-3 minutes until light and fluffy.
  • Sift flour, salt, baking powder and baking soda. Add dry ingredients to wet mixture and mix thoroughly.
  • Add squash and stir just to blend.
  • Pour into prepared pans and bake at 325 degrees for 45 minute. 
  • While the cake is baking, puree the strawberries, add sugar and vanilla and simmer at a low heat. Whisk until sugar melts and sauce begins to thicken slightly. 
  • Allow the pan to cool; remove cake. 
  • Top with fresh strawberries and strawberry sauce.
  • Enjoy!