Peel the beetroot and either julienne or finely grate it. Pat away any excess liquid with a paper towel. Sift together the dry ingredients.
Beat the egg, add it to the granulated sugar, and whisk the mixture together until the mixture becomes pale and fluffy. Then pour in the vegetable oil, lemon zest, and lemon juice in that order.
Mix the beetroot into the mixture from Step 2. Lastly, mix in the dry ingredients, and pour the batter into a tin that has been lightly greased with butter.
Bake the cake for 30 minutes in an oven preheated to 180°C. Pierce the baked cake with a skewer, and if the skewer comes out clean, it's ready.
I recommend icing it with this Cream Cheese Frosting (Recipe ID: 986304) once the cake has cooled.
You could either sandwich 2 slices of this cake together with the above frosting, or make a simple icing from equal parts cream cheese and butter with a little powdered sugar to sweeten.
Story Behind this Recipe
This is an idea I got after first tasting beetroot cake in the States. It's not overly sweet, just the way our family likes it!
When making a pound cake, please double the ingredient amounts and increase the baking time by 10-20 minutes. This is a zesty cake that's not overly sweet so please try icing it with some Rose Family-style cheese cream. The trick to this recipe is to finely cut the beetroot so that as little moisture leaks out as possible.