Buongiorno amici! I am writing to you in the midst of a classic Italian summer. That means the fan is on full blast, my skin is sun-kissed, my hair is crispy from the salty Mediterranean, general productivity is very low, and there are lemons EVERYWHERE. Lemons printed on my bikini, lemons in my sorbet, lemons in my limoncello, and, lemon in my cake! Today I'm sharing a delicious and classic Italian Lemon Cake Recipe, "Plumcake al Limone con Yogurt." Plumcake is refreshing, perfect for summer, and ironically has zero plums inside.
Psst.. check out Amby's Baking Club! I will be hosting an online class so that you can bring la dolce vita to your kitchen, no matter where you are in the world <3
Why is this Italian lemon cake called "plumcake?"
English Influence:
Name Origin: The term "plumcake" originates from England, where it traditionally referred to a fruit cake made with dried plums (prunes) or other dried fruits. Over time, the term evolved, and in Italy, it came to describe a different type of cake altogether.
Italian Adaptation: Italian bakers adopted the name "plumcake" but transformed the recipe into a lighter, often fruit-flavored pound cake or loaf cake, more akin to what might be known as a quick bread in English-speaking countries.
Incorporation of Local Flavors:
Lemon and Yogurt: The use of lemon and yogurt reflects typical Italian ingredients, particularly from regions like Sicily and the Amalfi Coast, known for their citrus fruits. Yogurt adds moisture and a slight tang to the cake, balancing the sweetness and enhancing the texture.
Baking Tradition: Italian home baking often includes simple, moist cakes flavored with citrus, reflecting the abundance of lemons and other citrus fruits in Mediterranean regions.
Development of Lemon Yogurt Pound Cake
Classic Pound Cake Foundation:
Pound Cake Base: The basic structure of the "Plumcake al Limone con Yogurt" is derived from the classic pound cake, which traditionally includes equal parts of flour, butter, sugar, and eggs.
Yogurt Addition: Adding yogurt to the batter makes the cake lighter and adds moisture, creating a tender crumb.
Lemon Flavoring:
Citrus Influence: Italy’s rich lemon-growing regions, particularly in the south, contribute to the widespread use of lemon zest and juice in desserts. Lemon provides a fresh, tangy flavor that complements the sweetness of the cake.
Natural Ingredients: The Italian preference for using fresh, natural ingredients is evident in the use of real lemon zest and juice rather than artificial flavorings.
Cultural Significance
Everyday Dessert:
Home Baking: "Plumcake al Limone con Yogurt" is a popular choice for home baking due to its simplicity and the availability of ingredients. It’s often made for family gatherings, tea times, or as a breakfast treat dipped in milk.
Versatility: The cake’s versatility allows it to be enjoyed plain or with a dusting of powdered sugar. It can also be served with a side of fresh fruit or a dollop of whipped cream.
Modern Variations:
Additional Ingredients: Modern recipes might include variations such as adding poppy seeds, using Greek yogurt for a richer texture, or incorporating other citrus fruits like oranges.
Healthy Twist: Some recipes substitute part of the flour with whole wheat flour or reduce the sugar content, catering to health-conscious bakers.
Recipe Components
Ingredients:
Flour
Sugar
Eggs
EVOO
Plain or Greek yogurt
Lemon zest and juice
Milk
Baking powder or lievito pane degli Angeli
Vanilla extract (optional)
Preparation:
Mixing: The wet and dry ingredients are mixed separately before being combined to create a smooth batter.
Baking: The batter is poured into a loaf pan and baked until golden brown and a toothpick inserted into the center comes out clean.
Serving: Once cooled, the cake can be sliced and served as is, or with a glaze made from lemon juice and powdered sugar.
Conclusion
"Plumcake al Limone con Yogurt" is an Italian adaptation of the classic pound cake, enhanced with the fresh flavors of lemon and the creamy texture of yogurt. Its origins reflect a blend of English baking traditions with Italian ingredients and culinary sensibilities. This cake continues to be a beloved dessert in Italy, celebrated for its simplicity, versatility, and delightful taste.
Italian Lemon Yogurt Plumcake Recipe:
Plumcake al Limone con Yogurt Ricetta
Ingredients:
• 3 eggs
• 120g sugar (~1/2 cup)
• 100 ml extra virgin olive oil (~3.5 oz)
• 2 lemons (juiced and seeds removed) + zest of 2 lemons
• 40g plain Greek yogurt (~3 tbsp)
• 250g flour type 00 or All Purpose (2 cups)
• Splash of milk
• 1 16g bag lievito pane degli angeli (or 1 1/2 teaspoons of baking powder plus 1 teaspoon of vanilla extract)
• powdered sugar for dusting
Directions:
Preheat oven to 180 degrees Celsius, or ~356 degrees Fahrenheit.
Butter and flour a pound cake mold.
With your standing mixer or bowl and whisk, mix eggs, sugar, and olive oil until frothed.
*If using the baking powder + vanilla method, add vanilla here.
Add lemon zest, lemon juice, and yogurt. Mix until smooth.
Incorporate and mix the flour.
At a high speed for a short period of time, blend in the pane degli angeli or baking powder until incorporated.
*If you overblend the pane degli angeli, it will not work as well and your cake may not be as fluffy.
Bake for about 30 minutes, until golden on the outside, and fully cooked on the inside.
*Use the toothpick test to see if inside is baked
Allow to cool, and then cut in slices.
Arrange on serving platter, and serve with a dusting of powdered sugar on top.
Good job! I’m proud of you for trying this recipe!
I made my Italian Lemon Cake, now what?
Click below to sign up for Amby's Baking Club! You will be notified when I publish the next recipe, and I'll also be hosting a free live baking class where we can develop our skills as pasticcieres together, If playing with dough, making "Wow!" desserts for your loved ones, and making new friends sounds fun to you, click here to learn more.
Un bacio,
Amby
P.S. Want my free Southern Italy itinerary? Get the guide here.