Parsnips provide a subtle earthy sweetness to this loaf and contribute a tender crumb. Make parsnip puree whenever your parsnips are going soft in your fridge, freeze for a rainy day when you are craving something sweet.
1. Make parsnip puree. Peel and boil parsnips until fork tender and smooth. Blend until smooth in a high speed blender with just enough cream to get it going.
2. Preheat the oven to 350F. Grease and line a 9x5 loaf pan with parchment paper, allowing for the long ends to hang over to assist in removing cake after baking.
3. In a medium bowl combine dries; flour, salt, baking powder, and baking soda.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and lemon zest until light and fluffy. The mixture should have increased in volume.
5. Add eggs one at a time to the butter mixture. Add vanilla.
6. Add 1/3 of the dries into the butter + eggs, mix to combine. Add 1/2 of the parsnip puree. Continue alternating between dries and wets until all is incorporated and no pockets of flour remain.
7. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
8. Allow to cool for 20-30 minutes before removing from the pan. Let cool completely before slicing.