Desserts
Yogurt Plum Cake (Plumcake allo Yogurt)
A soft, fragrant Italian-style yogurt loaf cake with a tender crumb, delicate lemon-vanilla aroma, and a golden bakery-style finish. Perfect for breakfast, brunch, or an elegant afternoon tea.
Easy
Method
- 1
Preheat the oven to 170°C / 340°F. Grease and line a loaf pan.
- 2
In a large bowl, whisk the eggs and sugar for 2 to 3 minutes until pale and slightly thick.
- 3
Add the yogurt, vanilla, and lemon zest. Whisk until smooth and creamy.
- 4
Pour in the oil slowly while whisking, so the batter stays glossy and well combined.
- 5
In a second bowl, mix the flour, baking powder, and salt.
- 6
Sift the dry ingredients into the wet mixture in 2 additions.
- 7
Fold gently with a spatula just until no dry streaks remain. Do not overmix.
- 8
Pour the batter into the prepared pan and smooth the top. Tap the pan once or twice to release large air bubbles.
- 9
Bake for 45 to 50 minutes, or until the cake is golden and a skewer inserted in the center comes out clean.
- 10
Cool in the pan for 10 minutes, then transfer to a rack and cool completely. Finish with powdered sugar if desired.
- 11
Dish type
- 12
Sweet loaf cake / breakfast cake / tea cake
- 13
Garnish / serving suggestion
- 14
Dust lightly with powdered sugar and serve with a spoonful of thick yogurt, fresh berries, or a little plum jam.
- 15
Notes
- 16
For a richer finish, add a few drops of almond extract. For extra moisture, do not overbake. Store covered for up to 3 days.
- 17
Time
- 18
15 minutes prep + 45 to 50 minutes baking + cooling
- 19
Difficulty
- 20
Easy
- 21
Calories
- 22
About 317 kcal per serving (10 slices).