Scan this QR Code to follow PureWow on Snapchat!
PureWow
Parsnip and Lemon Loaf Cake
Parsnip and Lemon Loaf Cake
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.

RELATED: Swedish Cinnamon Buns Topped with Salted Caramel

8 servings

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.

514 calories

25g fat

68g carbs

8g protein

36g sugars

Powered By

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.

My Rating:
Average (53):

From Around The Web