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Yogurt Plumcake

Yogurt Plumcake

Yogurt Plumcake - fluffy, moist and healthy, a classic for Italian breakfasts.

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Manuela Zangara

Ingredients

  • 150 gms – 1 cup all purpose or 00 flour
  • 50 gms – 1/3 cup potato starch
  • 200 gms – ¾ cup + 1 tbsp vanilla yogurt
  • 3 eggs
  • 160 gms – ¾ cup granulated sugar
  • 100 ml – ½ cup vegetable oil I use sunflower
  • ½ tsp vanilla extract
  • 1 lemon zest grated
  • 1 pinch salt
  • 2 ½ tsp baking powder

Instructions

  1. Sift together the flour, potato starch and baking powder and keep aside.
  2. Using an electric mixer, beat the eggs, sugar, salt, vanilla extract and lemon zest for about 5 minutes, until pale and fluffy.
  3. Start adding the vegetable oil, little by little, while you keep beating the mixture.
  4. Add 2 tablespoons of flour mix and keep beating.
  5. Add the yogurt 1 tablespoon at a time and keep beating.
  6. Add the remaining flour mix and beat until smooth.
  7. Pour into a 23×12.5 cm – 9×5 inch greased loaf pan and bake it into a pre-heated oven at 170°C – 340°F for 45 minutes or until a toothpick inserted in the center comes out clean.  When ready, let it cool a bit in the pan and then place it on a wire rack to cool completely.
  8. When cold, store it into a ziploc bag. Make sure not to close the bag completely so the plumcake’s moisture doesn’t spoil the cake. Doing this will make the crust soft, just like it should be.
  9. Serve the next day for breakfast.

Recipe Notes

You can also use any fruit based creamy yogurt (apricot and peach work really well) if you want to give it a different flavour. Just make sure that there are no pieces of fruits in the yogurt.