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Whole yogurt plumcake loaf with sliced pieces and jam.

Yogurt Plumcake Recipe

Easy to slice and pleasant throughout the day, Yogurt Plumcake fits naturally into breakfast, snack time, or a quiet moment with tea.

Course: Dessert
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 – 23×12.5 cm – 9×5 inch cake
Author: Manuela Zangara

Ingredients

  • 150 g – 1 cup all-purpose or 00 flour
  • 50 g – ⅓ cup potato starch
  • 200 g – ¾ cup + 1 tbsp vanilla yoghurt
  • 3 eggs
  • 160 g – ¾ cup granulated sugar
  • 100 ml – ½ cup vegetable oil – I use sunflower
  • ½ tsp vanilla extract
  • zest of 1 lemon – grated
  • 1 pinch salt
  • 2½ tsp baking powder

Instructions

  1. Sift together the flour, potato starch, and baking powder. Set 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. Gradually add the vegetable oil, a little at a time, while continuing to beat the mixture.
  4. Add 2 tablespoons of the flour mixture and continue beating.
  5. Add the yoghurt, 1 tablespoon at a time, beating well after each addition.
  6. Add the remaining flour mixture and beat until smooth.
  7. Pour the batter into a greased 23 × 12.5 cm – 9 × 5 inch loaf tin. Bake in a preheated oven at 170°C – 340°F for about 45 minutes, or until a toothpick inserted into the centre comes out clean. Let the cake cool slightly in the tin, then transfer it to a wire rack to cool completely.
  8. Once completely cold, store the plumcake in a Ziplock bag, leaving it slightly open so the moisture does not spoil the cake. This helps keep the crust soft.
  9. Serve the next day for breakfast.

Recipe Notes

You can also use fruit-based creamy yoghurt, such as apricot or peach, to change the flavour. Make sure the yoghurt is smooth and does not contain pieces of fruit.