3 cups unsifted all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 1/2 cups granulated sugar
2 teaspoons grated lemon peel
4 large eggs
1/2 cup sour cream
1 1/2 cups (1/2 pound) shredded yellow summer squash

Lemon Icing
1 cup confectioners' sugar
2 tablespoon lemon juice
1/2 to 1 teaspoon milk

Grease and flour a 10-inch Bundt or tube pan or 2 small loaf pans. Preheat oven to 350 degrees F.

In medium bowl, combine flour, baking powder and salt. Mix well.

In large bowl, with electric mixer, cream butter, granulated sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, gradually add flour mixture to butter mixture alternately with sour cream until smooth. Stir in squash. Turn into prepared pan. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Turn out cake. Cool completely.

Meanwhile, make Lemon Icing.

Lemon Icing: In small bowl, combine confectioners' sugar and lemon juice. Mix until smooth. Gradually add enough milk to make mixture spoonable. Drizzle over cooled cake.

Makes 12 servings.