Italian Lemon Plumcake
User Reviews
5
Italian Lemon Plumcake
Description
The cake blends all-purpose flour with baking powder and baking soda for a balanced rise. Fresh lemon zest is folded into the batter for a bright, subtle citrus note. Eggs beaten with sugar yield a creamy base that combines smoothly with vanilla yogurt and vegetable oil, keeping the crumb moist and tender. The batter is baked in a greased loaf pan until a toothpick comes out clean, resulting in a golden crust and fluffy interior.
Serving at room temperature retains the cake’s softness. It can be dusted with powdered sugar or glazed with lemon icing for added sweetness and decoration. The texture is delicate, and the lemon flavor is fresh but not overpowering.
The recipe allows substitutions such as sour cream or buttermilk for yogurt, and offers guidance on storage to keep the cake fresh up to a week refrigerated, or several days at room temperature. The cake can also be baked in various pan shapes depending on preference.
Ingredients
- 1⅓ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- zest lemon ½
- 2 large egg
- 1 large egg yolk
- ½ cup granulated sugar
- ½ cup vanilla yogurt whole fat
- ½ cup vegetable oil 137 grams total, double this amount if doubling the recipe, + 3 tablespoons, or coconut oil, light olive oil or melted cooled butter
- ½ teaspoon vanilla extract
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and oil a 9 inch (23 cm) loaf pan.
- In a medium bowl sift the flour, baking powder, baking soda, salt and zest. Set aside.
- In a large bowl beat on medium speed the eggs, yolk and sugar until creamy and light, approximately 5 minutes, then add the yogurt, oil and vanilla and combine, add the sifted ingredients, beat on medium speed for about 2 minutes.
- Spoon into prepared loaf pan. Bake for approximately 30-40 minutes or until toothpick comes out clean or with a few crumbs attached. Let cool before serving. Dust with icing sugar if desired. Enjoy!
Notes
- Lemon glaze can be made by mixing powdered sugar, butter, and lemon juice to top the cake instead of powdered sugar dusting.
- Yogurt may be replaced with sour cream, buttermilk, or Greek yogurt; add milk if using thicker Greek yogurt.
- You can bake this cake in different pans: loaf, bundt, square, round, or muffins with adjusted baking times.
- The cake stores well in airtight containers up to 4 days at room temperature or up to 7 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 35mg | 12% |
| Sodium | 50mg | 2% |
| Potassium | 108mg | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 60IU | 1% |
| Calcium | 48mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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