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5.0 from 33 votes

Italian Lemon Plumcake

Italian Lemon Plumcake is a moist easy cake, similar to the texture of  a Pound Cake. Makes the perfect Breakfast, Snack or Dessert Recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 10 servings
Calories: 211 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian

Ingredients

  • 1⅓ cups all purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • zest of ½ lemon
  • 2 large eggs
  • 1 large egg yolk
  • ½ cup granulated sugar
  • ½ cup whole fat vanilla yogurt
  • ½ cup + 3 tablespoons vegetable oil (coconut oil, light olive oil or melted cooled butter) 137 grams total, double this amount if doubling the recipe)
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Pre-heat oven to 350F (180C). Lightly grease and oil a 9 inch (23 cm) loaf pan.
  2. In a medium bowl sift the flour, baking powder, baking soda, salt and zest. Set aside.
  3. 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.
  4. 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

  • Instead of powdered sugar you could make a lemon glaze. In a small bowl beat together the 1 cup (120 grams) of powdered sugar, 1 tablespoon of butter and 2 tablespoons of lemon juice until smooth. If it’s too thin then you can add more juice or even milk or cream, if it is too thin then mix in a little more powdered sugar.
  • You could substitute yogurt with sour cream, buttermilk or even greek yogurt. Although if you use greek yogurt is is best to add a tablespoon or 2 of milk, since it is thicker than regular yogurt.
  • I made this in the typical Italian fashion, with a loaf pan, if you prefer you can also use a 7 1/2 inch bundt pan, an 8×8 inch square pan, an 8 or 9 inch cake pan or even a 24 cup medium muffin tin.
  • Once the Cake is baked it can be stored in an airtight container at room temperature for up to 4 days. Or it can be stored wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 7 days. Serve at room temperature.
  •  

Nutrition Information

Calories 211kcal (11%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 9g (45%) Cholesterol 35mg (12%) Sodium 50mg (2%) Potassium 108mg (3%) Sugar 10g (20%) Vitamin A 60IU (1%) Calcium 48mg (5%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 211

% 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.