The super soft plumcake is without milk and butter, made only with lemon juice and sunflower oil. This plumcake is really light like a cloud, perfect for the whole family’s breakfast or your children’s snack, also to be filled with good homemade jam. If you love lemon flavor, try also the soft lemon cake or the lemon cookies.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 1 lemon
- 3 eggs
- 4.2 oz sugar
- 1 pinch salt
- 3 oz sunflower oil
- 1.25 cups all-purpose flour
- 0.4 cups potato starch
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Plumcake mold
Steps
Grate the lemon zest and squeeze the juice.
Set aside and whisk the eggs with sugar and salt in a bowl.
Work with electric whisks for at least 10 minutes.
When the mixture is light and fluffy, lower the speed and gradually add the oil.
Once the oil is finished, add the sifted flour with baking powder and potato starch.
Finally, add the lemon juice and zest.
Mix well and pour the mixture into a previously oiled 12×5 inch plumcake mold.
Bake in a preheated static oven at 350°F for 30 minutes.
Remove from the oven and let cool.
Unmold and sprinkle with powdered sugar.
Tips
It keeps for 4-5 days in a cake container.
You can also flavor it with orange zest and juice.
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