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Italian Lemon Plumcake

Italian Lemon Plumcake is a moist easy cake, similar to the texture of a Pound Cake. Makes the perfect Breakfast, Snack or Dessert Recipe.

Plumcake with 2 slices cut on a wooden board.


 

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 wasn’t crazy about 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.

Recipe Ingredients

  • Flour – all purpose
  • Baking powder
  • Baking soda
  • Salt
  • Lemon – 1/2 fresh lemon zest if you want you can add a teaspoon or 2 of fresh lemon juice.
  • Eggs – large
  • Sugar – granulated
  • Yogurt – whole fat regular
  • Vegetable Oil – I use corn or sunflower oil
  • Vanilla

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, it is also thought that it was taken from an English cake called the poundcake.

Where the term pound indicates in the classic pound cake is the same amount of measurement for each ingredient (one pound of flour, one of eggs, one of butter, one of sugar and one of fruit) in order to make it easier to remember the recipe.

But the question is so how did it go from poundcake to plumcake? It has been said that it was a mispronunciation of the word pound! Oh well, the Italians might have gotten the pronunciation wrong but they sure got the cake right! They also changed it up a bit by adding yogurt and vegetable oil.

Plain loaf on a wooden board.

How to make it

In a medium bowl whisk the flour, baking powder, baking soda, salt and zest. Set aside.

In a large bowl with an electric mixer beat on medium speed the eggs and sugar until creamy and light, approximately 5 minutes, then add the yogurt, oil and vanilla and combine, add the flour mixture, beat on medium speed for about 2 minutes.

pound cake how to make batter beaten and in the loaf pan

Spoon into the prepared pan. Bake for approximately 30-40 minutes or until a toothpick or cake tester come out clean or with a few crumbs attached. Let cool before serving. Dust with powdered sugar if desired or drizzle with a lemon glaze.

How to make a simple lemon glaze

In a small bowl beat together the 1 cup of powdered sugar, 1 tablespoon of butter and 2 tablespoons of lemon juice until smooth. If it’s too thin then you can add more juice or even milk or cream, if it is too thin then mix in a little more powdered sugar.

The difference between lemon juice and zest

Some people insist that the zest has more lemon flavour than the juice. The zest is the oil of the lemon and is therefore filled with the pure lemon flavour.

The juice holds the acidic tart taste of the lemon. Just be sure to grate only the yellow part of the lemon and no white part. The white part will add only bitterness. And you don’t want that!

In this recipe I used only lemon zest, but if you want you can add 1-2 teaspoon of lemon juice also, just to give it a bigger boost of lemon flavor.

Cake with a slice and hazelnut cream.

What can I substitute for yogurt?

You could substitute yogurt with sour cream, buttermilk or even greek yogurt. Although if you use greek yogurt is is best to add a tablespoon or 2 of milk, since it is thicker than regular yogurt.

What kind of pans can you use?

I made this in the typical Italian fashion, with a loaf pan, if you prefer you can also use a 7 1/2 inch bundt pan, an 8×8 inch square pan, an 8 or 9 inch cake pan or even a 24 cup medium muffin tin.

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. Or it can be stored wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 7 days. Serve at room temperature.

How to freeze it

Wrap the completely cooled loaf in plastic wrap or foil, then place in an airtight freezer safe bag. It will keep for up to a month in the freezer.

In Italy these simple, tasty and quick cakes are perfect for breakfast or offered with coffee when friends are visiting. I found this Lemon Plumcake to be a perfect base for some strawberries and whipped cream, an Italian Strawberry shortcake!

Although it is delicious served plain, dusted with some icing sugar or as a new go-to for a fancier dessert. Enjoy!

Cake with 2 slices on a wooden board.

More Delicious Lemon Desserts

Plumcake with 2 slices cut on a wooden board.

Italian Lemon Plumcake

Rosemary Molloy
Italian Lemon Plumcake is a moist easy cake, similar to the texture of  a Pound Cake. Makes the perfect Breakfast, Snack or Dessert Recipe.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine Italian
Servings 10 servings
Calories 211 kcal

Ingredients
 
 

  • 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 large eggs
  • 1 large egg yolk
  • 1/2 cup + 1 tablespoon sugar (112 grams total)
  • 1/2 cup whole fat vanilla yogurt
  • 1/2 cup + 3 tablespoons vegetable oil (I use corn oil) (137 grams total)
  • 1/2 teaspoon vanilla

Instructions
 

  • 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 and 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 or with a few crumbs attached. Let cool before serving. Dust with icing sugar if desired. Enjoy!

Notes

Instead of powdered sugar you could make a lemon glaze. In a small bowl beat together the 1 cup (120 grams) of powdered sugar, 1 tablespoon of butter and 2 tablespoons of lemon juice until smooth. If it’s too thin then you can add more juice or even milk or cream, if it is too thin then mix in a little more powdered sugar.
You could substitute yogurt with sour cream, buttermilk or even greek yogurt. Although if you use greek yogurt is is best to add a tablespoon or 2 of milk, since it is thicker than regular yogurt.
I made this in the typical Italian fashion, with a loaf pan, if you prefer you can also use a 7 1/2 inch bundt pan, an 8×8 inch square pan, an 8 or 9 inch cake pan or even a 24 cup medium muffin tin.
Once the Cake is baked it can be stored in an airtight container at room temperature for up to 4 days. Or it can be stored wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 7 days. Serve at room temperature.
 

Nutrition

Calories: 211kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 50mg | Potassium: 108mg | Sugar: 10g | Vitamin A: 60IU | Calcium: 48mg | Iron: 0.9mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from February 28, 2019.

20 Comments

  1. Easy to follow recipe. However when I checked my cake at 28 mins, it was beginning to burn on the outside, yet still yoo soft inside middle.
    I cooked in oven at 180° c, so don’t know what went wrong?
    I then covered it and cooked for further 6 mins on 160°
    However, it does taste delicious even with crispy outside!

    1. Hi LeiB, it could be the your oven temperature is higher than it is (mine is and I always have to lower the temperature), if it does start to brown just tent a piece of foil over it and continue baking. Take care and have a great week!

  2. 5 stars
    Excellent recipe. The only change I made, because I love lemon, is I added the juice of one lemon juice. My Italian friends loved it.

  3. I have sweet-sour firm Indian plums. Can I substitute for peaches to make upside down cake similar to your recipe for peach one? I’m based in New Delhi
    Thanks

  4. 5 stars
    I made this cake and it was fantastic – thought I would freeze half of it but it didn’t last that long – gone by dinnertime!

    I’m now going to try a gluten free version using almond meal(I’ve started using around almonds (skins included) and a little corn flour. I make my family’s favourite IiMK cake like that (easy pear cake) – just with a straight forward substitution and it’s fabulous.

      1. 5 stars
        It was fantastic. The almond meal is finally ground and the skins add a Lille texture. The pear cake quite custards and a great breakfast cake it’s summer here so I added 1/2 cup of real plums to the plum cake Delicious both ways. I find almond meal works better than the GF Flours. Less processed.

      2. 5 stars
        thank you for posting – its a fabulous recipe and will probably be my new “party trick”

  5. 5 stars
    So funny! I think I would feel weird about trying “plum” cake, although I love plums. This pound cake looks so moist and fluffy, my list of recipes to try from your blog is getting too long, lol!

  6. 5 stars
    This would be great to freeze and have on hand in case company dropped by. It would be lovely with cafe or tea. I am definitely making this once I get back North. Mille grazie!

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