Yogurt Plumcake without butter

The yogurt plumcake is a soft and light dessert, perfect for those who prefer to avoid butter. Here is the recipe:

Ingredients

• 250 g of natural white yogurt (Greek is better for a creamier consistency)
• 3 eggs
• 200 g of sugar
• 120 ml of seed oil (as a lighter alternative to butter)
• 300 g of type 00 flour
• 1 packet of baking powder
• Grated zest of 1 lemon (to add a fresh aroma)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, combine the eggs and sugar. Whisk them with an electric mixer until the mixture is puffed up and foamy.
3. Add the yogurt and continue stirring.
4. Pour the oil in a stream, incorporating it slowly without stopping whisking.
5. Add the grated lemon zest to give the dessert its fragrance.
6. Separately, sift the flour and baking powder and then add them to the liquid mixture. Mix well to avoid lumps.
7. Pour the batter into a previously oiled plumcake mold or lined with parchment paper.
8. Bake for about 30-40 minutes. Perform the toothpick test to check the cooking: if it comes out clean, the plumcake is ready.
9. Remove the plumcake from the oven and let it cool on a rack before serving.

Curiosity

Plumcake, a name derived from the English “plum cake”, traditionally indicates a dessert with dried fruit, but over time the term has also been adopted to describe soft baked goods like this one, not necessarily containing “plum”, i.e. plums. In Italy, the term is often used to indicate breakfast sweets like this one, with the characteristic elongated shape given by the rectangular mold.