Parsnip and Lemon Loaf Cake

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parsnip poppy loaf cake recipe hero
Yuki Sugiura/Lagom

Raise your hand if you love carrot cake. How about zucchini bread? Meet the hip Swedish equivalent: parsnip and lemon loaf cake from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner. The grated root veggie adds sweetness, moisture and subtle earthy tones that balance out the sweet citrus. It totally counts as breakfast—or a super sophisticated after-lunch dessert.


1¾ cups + 2 tablespoons all-purpose flour

¾ cup superfine sugar

2 teaspoons baking powder

14 ounces parsnips, peeled and grated

2 tablespoons poppy seeds

3 lemons, zested and juiced

¾ cup sunflower oil

7 tablespoons plain yogurt

4 large eggs, beaten

1 cup powdered sugar


1. Preheat the oven to 350ºF. Grease and line a 2-pound loaf tin with parchment paper.

2. In a large bowl, mix the flour, sugar, and baking powder together. Add the parsnip, poppy seeds and lemon zest; give everything a really good stir to combine. Pour in the sunflower oil, yogurt and eggs and mix well.

3. Gently pour the batter into the prepared loaf tin and bake until a cake tester comes out clean, 50 to 55 minutes.

4. Meanwhile, mix enough of the lemon juice with the powdered sugar to make a runny icing.

5. Once the cake has cooled, turn it out of the tin and drizzle the icing over it.

Nutrition Facts
  • 514 calories

  • 25g fat

  • 68g carbs

  • 8g protein

  • 36g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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