Lemon Parsnip Cake

Ingredients

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

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.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
4. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Mix until just combined.
7. 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.
12. Slice and enjoy!