Lemon Plumcake without butter

The lemon plumcake is a soft and fragrant cake that lends itself well to being prepared without butter. Here is the recipe for a Lemon Plumcake without butter:

Ingredients

• 200 g of all-purpose flour
• 200 g of white yogurt (fat-free or whole, according to preference)
• 150 g of sugar
• 3 eggs
• Grated zest of 2 untreated lemons
• Juice of 1 lemon
• 80 ml of sunflower or corn oil
• 1 packet of baking powder
• 1 pinch of salt

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Butter and flour a plumcake mold or line it with parchment paper to keep the cake from sticking.
3. In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy.
4. Then add the yogurt and continue mixing.
5. Gradually incorporate the oil, mixing gently to keep the mixture from deflating.
6. Add the grated lemon zest and juice.
7. In another bowl, sift the flour with the baking powder and salt.
8. Add the dry ingredients to the liquid mixture, stirring with a spatula or wooden spoon gently from top to bottom so as not to deflate the batter.
9. Pour the mixture into the prepared mold and bake it.
10. Bake in the preheated oven for about 35-40 minutes or until a skewer inserted into the center of the plumcake comes out clean. If the cake is browning too much on top before it is cooked inside, cover it with aluminum foil.
11. Remove the plumcake from the oven and let it cool before unmolding.

Once the plumcake has cooled, you can dust it with powdered sugar if you wish for a final touch of sweetness and decoration. The Lemon Plumcake without butter is ready to be enjoyed, ideally with a herbal tea or warm tea.

Curiosity

Plumcake, despite being considered a classic of Anglo-Saxon pastry, has various versions all over the world. “Plum” originally referred to raisins (which were called “plums” in British slang), while “cake” simply means “cake”. Nowadays, however, the term plumcake refers to a variety of baked goods cooked in a plumcake mold and often don’t contain any “plums” at all.