Lemon Parsnip Cake

Ingredients

• Parsnips (1 cup, grated)
• Lemon zest (2 teaspoons)
• Lemon juice (2 tablespoons)
• All-purpose flour (1 1/2 cups)
• Baking powder (1 1/2 teaspoons)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (1 cup)
• Eggs (3 large)
• Vanilla extract (1 teaspoon)
• Greek yogurt (1/2 cup)
• Powdered sugar (for dusting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine the grated parsnips, lemon zest, and lemon juice. Set aside to allow the flavors to meld.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
4. In another bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
5. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt, and mix until just combined. Be careful not to overmix.
7. Gently fold in the parsnip mixture until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. Once cooled, dust the top of the cake with powdered sugar before serving. For an extra lemony touch, consider drizzling a simple lemon glaze over the top.