The super soft plumcake is dairy-free and butter-free with only lemon juice and sunflower seed oil. This plumcake is really light as a cloud, perfect for the whole family’s breakfast or for a snack for your kids, also to fill with good homemade jam. If you love the taste of lemon, also try 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: Autumn, Winter, Spring, Summer
Ingredients
- 1 lemon
- 3 eggs
- 2/3 cup sugar
- 1 pinch salt
- 1/3 cup sunflower seed oil
- 1 1/4 cups all-purpose flour
- 1/3 cup potato starch
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Loaf pan
Steps
Grate the lemon zest and squeeze the juice.
Set aside and beat the eggs with the sugar and salt in a bowl.
Work with the electric mixer for at least 10 minutes.
When the mixture is light and fluffy, lower the speed and add the oil in a thin stream.
When the oil is finished, add the flour sifted with the 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 loaf pan.
Bake in a preheated static oven at 350°F for 30 minutes.
Remove from the oven and let cool.
Unmold and dust with powdered sugar.
Tips
It keeps for 4-5 days in a cake container.
It can also be flavored with orange zest and juice.
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