Small Lemon Pound Cake Recipe With Bright Citrus Glaze

Italian Lemon Plumcake — not to be confused with a plum-filled cake — is Italy’s elegant take on pound cake. Despite the name, “plumcake” in Italian refers to a loaf-style butter cake, often served at breakfast or with afternoon espresso. This version is delicately flavored with fresh lemon zest and juice, giving it a bright, citrusy aroma and soft, melt-in-your-mouth texture.

Baked in a loaf pan and finished with a fine sugar crust or simple lemon glaze, this cake is the epitome of simplicity and flavor. It’s less dense than traditional American pound cake but still rich, thanks to butter, eggs, and yogurt. Each slice is tender, slightly tangy, and just sweet enough.

Whether you’re hosting brunch or want something lovely for a quiet morning, Italian Lemon Plumcake is easy to make and sure to impress.

Ingredients Overview

Every ingredient in this plumcake contributes to its airy crumb, light citrus flavor, and balanced sweetness. Here’s a look at what you’ll need:

• All-Purpose Flour: The structural base of the cake. For a lighter crumb, you can also use Italian 00 flour or a cake flour blend.

• Baking Powder: Helps the loaf rise gently, creating a soft and fluffy interior.

• Eggs: Provide richness, stability, and moisture. Room temperature eggs incorporate more easily into the batter.

• Granulated Sugar: Sweetens and helps create a golden crust. You can use fine caster sugar for a more delicate crumb.

• Unsalted Butter: Adds classic pound cake richness. Softened butter creams beautifully with sugar to trap air and build structure.

• Plain Greek Yogurt or Whole Milk Yogurt: Gives the cake moisture and subtle tang, contributing to its tender texture.

• Fresh Lemon Zest & Juice: The signature flavor. Zest contains essential oils for fragrance, while juice provides bright acidity.

• Vanilla Extract: Adds warmth and depth to balance the lemon.

• Pinch of Salt: Enhances all the other flavors.

Optional Toppings:

• A sprinkle of turbinado sugar for a crackly crust

• A lemon glaze made with powdered sugar and lemon juice

• Light powdered sugar dusting for a classic finish

Ingredient Tips & Swaps:

• Substitute yogurt with sour cream or mascarpone for a creamier crumb.

• Use orange zest for a different citrus profile.

• For a dairy-free version, use plant-based yogurt and vegan butter.

Step-by-Step Instructions

1. Preheat Oven & Prepare Pan

Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (9×5 inches), or line it with parchment paper for easy removal.

2. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together for 3–4 minutes until light and fluffy. This step is key for creating a light texture.

3. Add Eggs

Add eggs one at a time, mixing well after each addition. This prevents curdling and ensures a smooth batter.

4. Mix in Yogurt, Lemon Zest, and Vanilla

Stir in the yogurt, lemon zest, lemon juice, and vanilla extract. The batter may look slightly broken — that’s normal and will smooth out once you add the flour.

5. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet mixture in two parts, mixing gently until just combined. Don’t overmix.

6. Pour into Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. For a classic bakery look, run a buttered knife down the center to encourage a neat crack.

7. Bake

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly domed.

8. Cool and Glaze (Optional)

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. If using a lemon glaze, drizzle it over the cooled cake and allow it to set before slicing.

Tips, Variations & Substitutions

• Moisture Matters: Don’t overbake — the yogurt helps keep this cake soft, but too much oven time can dry it out.

• Add-ins:

  • Blueberries or raspberries (fold into batter)

  • Poppy seeds for a lemon-poppy loaf

  • Almond extract for an Italian twist

• Make Mini Loaves: Use mini loaf pans for gifting — reduce baking time to 25–30 minutes.

• Lemon Glaze:

  • ½ cup powdered sugar + 2–3 tsp lemon juice

  • Whisk until smooth and pour over cooled cake

Serving Ideas & Occasions

Italian Lemon Plumcake is perfect for:

• Breakfast with espresso or cappuccino

• Afternoon tea or coffee breaks

• Brunch spreads

• Light dessert after a Mediterranean meal

• Picnics or hostess gifts

Serve slices:

• Plain and warm

• With a dollop of mascarpone or whipped cream

• Toasted with a smear of lemon curd

It travels well and keeps its flavor even a day or two after baking.

Nutritional & Health Notes

This cake is a relatively simple treat — made with whole ingredients and no frosting-heavy layers. Each slice (based on 10) provides:

• Calories: ~275–300

• Fat: ~14g, mostly from butter and eggs

• Carbohydrates: ~32g

• Protein: ~5g

• Sugar: ~15–18g

To lighten it:

• Use low-fat yogurt

• Reduce sugar by 2 tablespoons

• Replace half the flour with almond flour for added protein and texture

FAQs

Q1: Can I make this ahead of time?

Yes! It actually tastes better the next day as the lemon flavor deepens. Store covered at room temp for up to 3 days.

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Q2: Can I freeze lemon plumcake?

Absolutely. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature.

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Q3: Can I make it without yogurt?

Yes. Substitute with sour cream, mascarpone, or even buttermilk. The goal is to add moisture and slight tang.

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Q4: What type of lemons should I use?

Fresh, unwaxed lemons are best — especially for zest. Meyer lemons work beautifully if you prefer a milder, floral citrus flavor.

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Q5: Can I use oil instead of butter?

You can substitute melted coconut oil or neutral vegetable oil, but the flavor and crumb will be slightly different — more moist, less rich.

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Q6: Can I use this recipe as a bundt cake?

Yes — double the recipe and use a standard bundt pan. Adjust baking time to 55–65 minutes and test with a toothpick.

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Q7: Why is it called “plumcake” if there are no plums?

In Italy, “plumcake” is a borrowed English term used to describe a loaf-style cake — not one made with plums. It typically refers to pound cakes or sponge cakes baked in a rectangular tin.

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