Lemon plumcake, soft and fragrant, is a wholesome and easy-to-make dessert, perfect for your children’s breakfast or snack.
If like me you love lemon, here are other recipes you absolutely must try 😋😉⬇️
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 inches
- Cooking methods: Oven
- Cuisine: Italian
LEMON PLUMCAKE
- 2 1/2 cups all-purpose flour
- 1/3 cup potato starch
- 3/4 cup peanut oil
- 1 cup yogurt
- 5 eggs
- 1 cup sugar
- 1 lemon (Zest and juice)
- 1 pinch salt
- 1 packet baking powder
- 1 packet vanillin
Tools
- 1 Mold Plumcake
LEMON PLUMCAKE
In a bowl, crack the eggs, add the sugar and beat with electric beaters until you get a light and fluffy mixture.
Add the yogurt (plain, lemon, Greek) at room temperature, not cold from the fridge.
Mix with a spatula with upward movements so as not to deflate the mixture.
Add the flour, previously sifted, baking powder, vanillin, a pinch of salt, lemon juice, and zest to the eggs.
Always mix the ingredients with a spatula.When well combined, add the oil.
Preheat the oven to 350°F.
Butter and flour the plumcake mold.
Pour the batter inside, level it with a spatula.
When the oven reaches the temperature, bake for 15 minutes, then lower to 330°F and bake for another 30 minutes.
Check the cooking with a toothpick, and if it comes out moist, extend for another 5 minutes.
Remove from oven and let cool slightly before removing from the mold.
