Lemon Plumcake

I will provide you with a basic recipe for lemon plumcake, a delicious and fragrant dessert.

Ingredients

• 200 g of all-purpose flour
• 200 g of granulated sugar
• 3 eggs
• 100 g of soft butter or sunflower seed oil
• Grated zest of 2 untreated lemons
• Juice of 1 lemon
• 1 packet of baking powder
• A pinch of salt
• Powdered sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180 °C and butter and flour a plumcake tin.
2. In a bowl, cream the soft butter (or oil) with the sugar until you have a creamy mixture.
3. Add the eggs, one at a time, stirring after each addition until they are fully incorporated.
4. Add the grated lemon zest and lemon juice, mixing everything well.
5. In another bowl, sift the flour with the baking powder and a pinch of salt.
6. Fold the sifted flour into the wet mixture, mixing gently to avoid the formation of lumps.
7. Pour the batter into the prepared tin and level it with a spatula.
8. Bake the plumcake for about 40-45 minutes or until a skewer inserted in the center comes out clean.
9. Allow the plumcake to cool in the tin for about 10 minutes, then transfer it to a rack to finish cooling.
10. Once cool, if you wish, you can dust the plumcake with powdered sugar to decorate it.

Curiosity

The plumcake, despite its name, does not include plums (plum in English) in its original British version. However, it has become a generic term to indicate elongated-shaped baked sweets. The lemon version is particularly appreciated for its fresh and flavored taste.