SOFT LEMON PLUMCAKE with Potato Starch and Glaze: The Recipe That Stays Moist for 3 Days
HATE HEAVY OR DRY DESSERTS? THE TRICK FOR A PLUMCAKE AS SOFT AS A CLOUD (AND THE PERFECT GLAZE!)
Many people love lemon desserts for their fresh, intense flavor, but disappointment comes when the batter is too dense, dry, or — worse — when the glaze is too runny and never sets.
The problem of a heavy texture is solved by using potato starch, a key ingredient that lightens the batter and guarantees a spongy result.
This Soft Lemon Plumcake recipe will reveal the secret for guaranteed softness, thanks to the balanced combination of melted butter and well-whipped eggs, and will guide you step by step to obtain a thick, perfect lemon glaze that sets quickly (without melting or sticking).
We use only simple ingredients, like large eggs at room temperature, for a cake that gives off an amazing aroma in its simplicity and stays soft for at least three days.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 433.75 (Kcal)
- Carbohydrates 63.24 (g) of which sugars 40.09 (g)
- Proteins 5.91 (g)
- Fat 18.94 (g) of which saturated 11.79 (g)of which unsaturated 7.03 (g)
- Fibers 0.67 (g)
- Sodium 35.79 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- all-purpose flour (1 1/2 cups (about 180 g))
- granulated sugar (5.6 oz (about 160 g) — roughly 3/4 cup + 2 tsp)
- butter (5.3 oz (about 150 g) — ~10 1/2 tbsp (about 1 1/3 US sticks))
- eggs (3 whole (large))
- potato starch (about 6 tbsp (roughly 3/8 cup; ~1.8 oz / 50 g))
- baking powder (1 packet (about 16 g))
- lemon zest (from 2 lemons)
- lemon juice (2 tablespoons)
- powdered sugar (about 1 cup (125 g) for the glaze)
- lemon juice (2 tablespoons)
Preparation
Whip the Base: In a bowl (or in a stand mixer) break the eggs (at room temperature) and beat them with the sugar using an electric mixer. Continue beating until the mixture is voluminous, pale and frothy.
Add the Butter: Add the butter, previously melted in the microwave, and gently fold it in with a spatula to combine.Flavors: Grate the zest of the untreated lemons and add it to the batter along with the two tablespoons of lemon juice. Mix again.
Sifted Dry Ingredients: In a bowl, sift together the flour, the potato starch and the baking powder.
Incorporation: Gradually fold the dry ingredients into the batter, mixing gently with a spatula using folding motions.Pan: Pour the batter into a loaf pan (approximately 12 x 4 x 3 in), buttered and floured or lined with parchment paper.
Bake: Bake in a conventional oven preheated to 356°F for about 45-50 minutes.
Test: Before removing the cake, perform the toothpick test: if it comes out dry when inserted into the center, the plumcake is done.
Cooling: Remove from the oven and let it cool slightly before unmolding.Prepare the Glaze: Sift the powdered sugar into a bowl to remove lumps. Gradually add the two tablespoons of lemon juice and mix until you obtain a smooth but thick glaze. Tip: if it is too runny, add another pinch of sifted powdered sugar.
Glazing: Place the plumcake on a wire rack. Pour the lemon glaze over the surface.
Decoration and Rest: Add lemon zest strips for decoration and let the glaze set (this will take a few minutes).
Tips, Substitutions and Tricks
Lemon Substitution: You can make the same recipe substituting lemons with oranges (make sure they are untreated).
Right Eggs: Always use “large” eggs; you’ll find the size indicated on the carton. Using room-temperature eggs is essential to whisk them properly.
The Starch: Potato starch gives extreme softness to the batter. Do not replace it only with flour if you want to keep the “cloud-like” texture.
Gluten Free: For a gluten-free version, you can replace the all-purpose flour and the potato starch (50 g) with a balanced gluten-free cake flour mix.
STORAGE
Storage: Thanks to its composition, the lemon plumcake remains incredibly soft for at least 3 days.
Freshness Tip: To prevent it from drying out, always store it in an airtight cake container so it doesn’t get air after it has cooled.
TIPS AND VARIATIONS
You can make the same recipe substituting lemons with oranges (make sure they are untreated).
Use eggs of size “large”; you can find the size on the carton.
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2) CHOCOLATE MUFFINS https://blog.giallozafferano.it/atavolacontea/muffin-al-cioccolato-semza-burro-ricetta-veloce/
3) SOFT AND LIGHT APPLE AND RICOTTA CAKE https://blog.giallozafferano.it/atavolacontea/ricetta-torta-di-mele-e-ricotta-soffice-e-leggera/
ATAVOLACONTEA ON INSTAGRAM https://www.instagram.com/atavolacontea_/?hl=it
Can I skip the glaze?
Of course, you can serve it without glaze, or simply dust it with powdered sugar.
Why won’t my glaze set?
The glaze won’t set if it is too runny (too much lemon juice). Always add the powdered sugar gradually and, if it doesn’t set, add more sifted powdered sugar.
Is it possible to use a bundt pan?
Yes, you can use a bundt pan, but the baking time may be slightly shorter, so always perform the toothpick test.
