White Chocolate and Lemon Plumcake

The white chocolate and lemon plumcake is a delicious dessert that combines the sweetness of chocolate with the refreshing acidity of lemon. Here’s how to prepare it.

Ingredients

• 180 g of all-purpose flour
• 150 g of sugar
• 100 g of soft butter
• 100 g of white chocolate
• 3 eggs
• Grated zest of 1 untreated lemon
• 1 packet of baking powder
• 1 pinch of salt
• 4 tablespoons of milk (optional, to soften the batter if necessary)

Preparation

1. Take the white chocolate and melt it in a double boiler or microwave, being careful not to burn it. Then let it cool.
2. In the meantime, cream the soft butter with sugar in a large bowl until you get a fluffy mixture.
3. Add the eggs, one at a time, stirring well to blend each egg before adding the next one.
4. Fold the melted white chocolate and the grated lemon zest into the mixture.
5. Sift the flour with the baking powder and the salt, and add them to the mixture, stirring gently until you obtain a homogeneous batter. If the batter is too thick, you can add a few tablespoons of milk to soften it.
6. Pour the mixture into a previously buttered and floured (or lined with parchment paper) plumcake mold.
7. Bake in a preheated oven at 180 °C for about 40-45 minutes, or until a skewer inserted in the center of the plumcake comes out clean.
8. Let the plumcake cool before unmolding and serving.

Curiosity

White chocolate is technically not a chocolate in the strict sense, as it does not contain cocoa mass, but only cocoa butter. Combined with the intense aroma of lemon, it creates a delicious contrast that is very appreciated in patisserie.

For a truly Italian touch, you could add a small amount of limoncello to the batter to intensify the lemon flavor or create a glaze with lemon juice and icing sugar to spread on the cake once it is cooled. Enjoy your meal!