The yogurt plumcake is a soft cake extremely appreciated by adults and children due to its lightness and its simple goodness. The English origins of the word plumcake refer to a typical Anglo-Saxon dessert that contains raisins and candied fruit in the dough. But there are many variations: whether chocolate, mandarin or lemon, the plumcake always wins us thanks to its delicate goodness!


• Ingredients (for a 23x10x7.5 cm mold)

• Eggs: 3 medium

• Sugar: 140 g (4,93 oz)

• Whole Greek yogurt: 250 g (8,81 oz)

• Seed oil: 100 ml

• Flour 00: 180 g (6,34 oz)

• Potato starch: 60 g (2,11 oz)

• Lemon peel: 1

• Salt up: 1 pinch

• Baking powder for cakes: 16 g (0,56 oz)


1) To prepare the yogurt plumcake, prepare all the weighed ingredients that must be at room temperature. Place the whole eggs in a large bowl with the granulated sugar and the pinch of salt; whip everything with an electric mixer, initially at low speed, then you can increase it. When you have obtained a light and fluffy mixture, remove the electric whips and take the whisk by hand. Add the greek yogurt little by little, stirring with the whisk to incorporate.

2) Grate the rind of a lemon and add it to the dough. Mix to mix well all the ingredients, then pour the oil flush always stirring in the meantime. In a bowl sift the flour, potato starch and baking powder, then add the powders one spoon at a time to the mixture, mixing with the spatula from top to bottom, until the powders finish and obtain a smooth and homogeneous dough.

3) Grease and cover with baking paper a plumcake mold measuring 23x10x7.5 cm. Gently pour the mixture you have obtained, leveling the surface very gently with the spatula. Cook in a preheated oven at 170° C for 55 minutes.

4) Check the cooking by testing it with a toothpick: put the toothpick in the center of the plumcake and if, extracting it, it remains clean, it means that it is ready; otherwise, continue cooking for a few minutes. When the plumcake is well browned, take it out of the oven, let it cool completely in the mold, then take it out: your yogurt plumcake is ready to be served!


Instead of Greek yogurt you can use a fruit flavored yogurt with a full-bodied texture, choosing the taste you prefer: you will get a greedy and tasty plumcake!

Store the yogurt plumcake out of the refrigerator under a glass jar for 3-4 days at most. Once cooked, it can be frozen and stored for a maximum of 30 days.

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