I finally got most of the ingredients together and made the Golden Lemon Squash Cake. It's a great way to sneak a couple of yellow squash into something without anyone knowing. I used a fairly fine grater to grate the unpeeled squash. It blends right into the cake; almost has the texture of coconut. I put a cream cheese frosting on it. Didn't have the almonds, so I just skipped that. It has a lighter texture than carrot cake, but is moist.
