Super soft Lemon Four-Quarter Plumcake — delicious, a four-quarters cake in a slightly different shape. The Lemon Four-Quarter Plumcake, as soft as the Orange Plumcake, is a simple and quick dessert to prepare in just 15 minutes, a simple and indulgent recipe similar to the Lemon poppy seed cake that will give you a very soft and aromatic lemon cake, ready to bake and to be devoured slice after slice at breakfast or as an afternoon snack. If you’re interested in other delicate and delicious desserts like this, check out the Chocolate-swirl Orange Cake, the White Chocolate Orange Cake, the Lemon Caprese Cake and many plumcake recipes made over the years.
If you’re curious and want to make this delight with me, follow along — you can replace the lemon with what you prefer: orange, pineapple, strawberries, chocolate, coffee and more — just adjust the consistency with a little milk! As always, before heading to the kitchen, if you want to stay up to date with my recipes you can follow my Facebook page (here) and my Instagram profile (here).
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 Eggs (large, about 6.3 oz (180 g) total)
- 180 g Butter
- 180 g Sugar
- 180 g 00 Flour (all-purpose)
- Half packet Baking powder
- 1 Lemon (organic)
- 1 packet Vanillin (vanilla powder)
- 1/2 cup Milk (to adjust the consistency)
- as needed Powdered sugar
- as needed White chocolate
Tools
- Stand mixer or electric whisks
- large plumcake (loaf) pan
- Oven
Preparation of the Lemon Four-Quarter Plumcake
Separate the egg whites from the yolks into two bowls and set the yolks aside. Add the sugar to the egg whites.
Beat the egg whites with the sugar using a whisk until you obtain a nice foamy mixture. Add the melted butter little by little and continue mixing until you get a light, airy mousse. Add the flour to the egg-and-butter mixture and adjust the consistency with the milk.
Add the yolks, the baking powder, the vanillin, the grated zest of one lemon, then mix and add the lemon juice. Combine everything using electric beaters.
Line an 11-inch loaf pan (28 cm) with parchment paper and bake in a conventional/static oven at 338°F (170°C) for 40 minutes, but do the toothpick test before removing from the oven (insert a toothpick into the cake — if it comes out dry, the cake is done; otherwise continue baking for another 5–10 minutes).
Remove from the oven, let cool slightly and decorate with powdered sugar or white chocolate melted in a double boiler.
Serve warm or at room temperature and store closed in a suitable container for a couple of days, before it becomes dry.
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