Italian Lemon Plumcake

Why Make This Recipe

Italian Lemon Plumcake, also known as Pound Cake, is a delightful dessert that combines the refreshing flavor of lemon with a rich, buttery texture. It’s perfect for any occasion, whether it’s a family gathering, a tea party, or simply a treat for yourself. The bright citrus notes make it a light and uplifting choice, especially during warmer months. Plus, it’s easy to make and requires basic ingredients that you likely have at home.

How to Make Italian Lemon Plumcake

Ingredients:

• 3/4 cup (150 gr) sugar
• 3 large eggs
• 1 large lemon, zest and juice
• 1/4 cup (60 ml) milk
• 4 oz (115 gr) unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups (240 gr) all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons baking powder

Directions:

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, beat the sugar and eggs together until well combined. You can use a hand mixer or a whisk.
3. Add the finely grated lemon zest and lemon juice, milk, melted butter, and vanilla extract. Beat again until well mixed.
4. Sift the flour, salt, and baking powder into the bowl, and mix until just combined.
5. Pour the batter into a (1 pound) loaf baking pan lined with parchment paper or greased well.
6. Bake in the preheated oven for 30-35 minutes or until set. Check with a toothpick to see if it is done.
7. Let the cake cool down, sprinkle with powdered sugar, and enjoy!

How to Serve Italian Lemon Plumcake

Italian Lemon Plumcake is wonderful served plain or with a dusting of powdered sugar on top. You can also pair it with fresh fruit, whipped cream, or a scoop of vanilla ice cream for an extra special treat. It’s great for breakfast, snack time, or dessert.

How to Store Italian Lemon Plumcake

To store your Lemon Plumcake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Italian Lemon Plumcake

• For a more intense lemon flavor, you can increase the amount of lemon zest you use.
• Make sure your ingredients are at room temperature for better mixing.
• Do not overmix the batter once you add the flour, as this can make the cake dense.

Variation

You can add poppy seeds to the batter for a nice crunch and extra flavor. Another variation is to incorporate blueberries or raspberries for a fruity twist.

FAQs

Can I use other citrus fruits instead of lemon?
Yes, you can substitute lemon with orange or lime for different flavors.

What if I don’t have unsalted butter?
You can use salted butter, but reduce the amount of added salt in the recipe.

Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it includes a binding agent.