Italian Lemon Plumcake is a moist easy cake, similar to the texture of a Pound Cake. Makes the perfect Breakfast, Snack or Dessert Recipe.
The first time I tried this cake I was at a friend’s house. She asked if I would like to try a piece of Plumcake.
At first I thanked her and said I had just eaten and I wasn’t hungry at the time, needless to say I didn’t want to admit to the fact that I didn’t like plums.
She said she was sure that since I liked lemons, she was positive I would like it.
Lemons?! I thought, but you called it a Plum cake. That’s when I discovered that Italians call this delicious Loaf Cake a Plumcake.
Or in my opinion this is more of a Pound Cake type of sweet. It was moist with the perfect taste of vanilla and lemon.
Why is it called a Plumcake?
I discovered a few reasons, one being that it is actually a take on the English Plumcake which is actually made with candied fruit, but my favourite …
Is that it was a mispronunciation of the word pound!
Oh well, they might have gotten the pronunciation wrong but they sure got the cake right.
In Italy these simple, tasty and quick cakes are perfect for breakfast or offered with coffee when friends are visiting. Often made with Yogurt or eggs.
I found this Plumcake is a perfect base for some strawberries and whipped cream, an Italian Strawberry shortcake.
Or serve a slice or two for Breakfast with Italian’s favourite Hazelnut spread.
How to Store an Italian Pound Cake
Once the Cake is baked it can be stored in an airtight container at room temperature for up to 4 days.
It can also be frozen wrapped and placed in an airtight freezer bag for up to a month.
More Delicious Lemon Desserts
Delicious served plain, dusted with some icing sugar or as a new go-to for a strawberry shortcake. Enjoy!
Italian Lemon Plumcake
- 1 1/4 cups + 1 tablespoon all purpose flour (180 grams)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- zest of 1/2 lemon
- 2 eggs
- 1 egg yolk
- 1/2 cup + 1 tablespoon sugar (125 grams)
- 1/2 cup whole fat vanilla yogurt (125 grams)
- 1/2 cup + 3 tablespoons vegetable oil (I use corn oil) (125 grams)
- 1/2 teaspoon vanilla
- Pre-heat oven to 350° (180° celsius). Lightly grease and oil a 9 inch (23 cm) loaf pan.
- In a medium bowl sift the flour, baking powder, baking soda, salt and zest. Set aside.
- In a large bowl beat on medium speed the eggs and sugar until creamy and light, approximately 5 minutes, then add the yogurt, oil and vanilla combine, add the sifted ingredients, beat on medium speed for about 2 minutes.
- Spoon into prepared loaf pan. Bake for approximately 30-40 minutes or until toothpick comes out clean. Let cool before serving. Dust with icing sugar if desired. Enjoy!