Parsnip and Lemon Loaf Cake
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.