Today here’s a soft and tasty dessert: the Lemon Plumcake. Great for breakfast with a cup of green tea, a fruit, and some almonds or as a snack with a warm herbal tea.

Simple and delicious, this lemon-scented cake has a very moist texture and is even softer than classic breakfast cakes thanks to the presence of mascarpone.

If you prefer a healthier version, replace it with Greek yogurt. Or try the apple version, the recipe is here. If you want to try a more indulgent version, with cocoa and Nutella, prepare the Cocoa Plumcake 😋

Now, let’s see how to make the Lemon Plumcake. Prepare the ingredients, let’s get started.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other delicious breakfast recipes:

Difficulty: Very Easy
Cost: Affordable
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 1/2 cups all-purpose flour
3/4 oz potato starch
3 eggs
1/2 cup sugar
8.8 oz mascarpone (or 8.8 oz Greek yogurt)
1 packet baking powder
1 lemon (organic – grated zest + juice of 1/2 lemon)
1/2 cup peanut oil
1 pinch salt
to taste butter (for the mold)
to taste flour (for the mold)
to taste powdered sugar

Tools

1 Plumcake Mold
1 Hand Mixer

Steps

Making the Lemon Plumcake is very simple.

First, preheat the oven to 350°F, in static mode.
Using the electric mixer, beat the whole eggs with the sugar and a pinch of salt,
until you get a light and frothy mixture.
Add the mascarpone a little at a time (or Greek yogurt if you prefer) and mix well with the whisk.
Grate the lemon zest and add it to the mixture. While stirring, slowly pour in the oil.
In a separate bowl, sift the flour, potato starch, and baking powder; gradually add the flour mix to the batter.
Gently mix with a spatula from top to bottom to keep the mixture from deflating. You should obtain a soft and homogeneous batter.
Grease and flour a 9.8-inch plumcake mold and gently pour in the batter to keep it from deflating.
Bake in the preheated oven for about 35 – 40 minutes. My plumcake was done after 38 minutes.
Baking times vary from oven to oven. To check if it’s done, insert a toothpick in the center of the cake. If it comes out clean, it’s ready. If it’s sticky and wet, the cake is not yet ready.
Let the Lemon Plumcake cool completely. Once at room temperature, dust with powdered sugar.
Enjoy your meal!
Soft and delicious