Fluffy Lemon Plumcake – Simple Homemade Loaf Recipe

Italian Lemon Plumcake is a beloved breakfast and teatime treat across Italy—especially adored for its soft, fluffy texture and bright lemon flavor. Despite its name, it doesn’t contain plums; the term “plumcake” in Italy refers to loaf-style cakes similar to American pound cake but with a lighter crumb and often flavored with citrus or yogurt.

This lemon-infused version is a classic found in Italian cafes, bakeries, and home kitchens. Baked in a loaf pan, it’s moist, aromatic, and perfect for enjoying with a cappuccino in the morning or as an elegant afternoon snack.

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Ingredients Overview: What Makes Italian Plumcake Unique

All-Purpose Flour

Provides structure to the cake. Some versions include a touch of cornstarch or potato starch for extra tenderness.

Baking Powder

Essential for rise. Italian plumcake is softer than American pound cake thanks to the addition of baking powder, which gives it a light, airy texture.

Eggs

Used generously—usually 3 or 4 in small batches—to create structure and richness.

Granulated Sugar

Sweetens the batter while supporting the airy rise when whipped with eggs.

Vegetable Oil or Melted Butter

Traditional Italian versions often use sunflower oil or light olive oil instead of butter. Oil makes the crumb more moist and keeps it softer for longer.

Whole Milk or Yogurt

Adds moisture and light acidity. Many modern recipes use Greek yogurt or plain whole yogurt, which results in a fluffier texture and mild tang.

Lemon Zest & Juice

Freshly grated zest is key for the signature citrus aroma. The juice adds brightness and balance.

Vanilla Extract (Optional)

Some bakers add a touch of vanilla for roundness, but it’s not essential.

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Step-by-Step Instructions: How to Make Italian Lemon Plumcake

1. Preheat & Prepare the Pan

• Preheat oven to 350°F (175°C).

• Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

2. Beat the Eggs and Sugar

In a large bowl (or stand mixer), beat:

• 3 large eggs

• ¾ cup (150g) granulated sugar

Beat on high speed for 5–6 minutes, until the mixture becomes pale, thick, and triples in volume.

3. Add the Lemon & Oil

Gently mix in:

• Zest of 1 large lemon

• 2 tbsp fresh lemon juice

• ½ cup (120ml) vegetable oil (or melted butter)

Fold in slowly to preserve the air in the batter.

4. Add Yogurt or Milk

Add:

• ½ cup (125g) plain Greek yogurt or whole milk

Mix just until combined.

5. Add Dry Ingredients

Sift together in a separate bowl:

• 1½ cups (190g) all-purpose flour

• 2 tsp baking powder

• Pinch of salt

Gradually fold into the wet ingredients using a spatula. Stir gently to keep the batter airy.

6. Bake

• Pour batter into the prepared loaf pan and level the top.

• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Optional Lemon Glaze

Ingredients:

• ½ cup (60g) powdered sugar

• 1–2 tbsp lemon juice

Whisk until smooth and pour over the cooled cake for an extra zing.

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Tips, Variations & Substitutions

Tips for the Perfect Plumcake:

• Whip eggs and sugar thoroughly. This step is key to the cake’s soft texture.

• Don’t overmix after adding flour. Gently fold to keep the batter light.

• Use fresh lemon zest, not bottled juice alone—zest carries the aromatic oils.

Variations:

• Lemon-Poppy Seed: Add 1 tablespoon of poppy seeds to the batter.

• Citrus Blend: Combine lemon with orange or tangerine zest for a Mediterranean twist.

• Glazed Plumcake: Drizzle with lemon or vanilla glaze and top with candied peel.

Ingredient Swaps:

• Dairy-Free: Use almond or oat yogurt and neutral oil.

• Sugar-Free: Swap sugar with a granulated sugar substitute like erythritol or monk fruit.

• Flour Substitute: Try 50/50 all-purpose and almond flour for added nuttiness.

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Serving Ideas & Occasions

Italian Lemon Plumcake is incredibly versatile. Serve it:

• For breakfast with espresso or cappuccino

• As an afternoon snack with tea or lemonade

• With fresh berries and whipped cream for a light dessert

• On holidays like Easter, Ferragosto, or Mother’s Day

Slice it thick or thin—it holds together beautifully and tastes even better the next day.

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Nutritional & Health Notes

While not a low-calorie cake, Italian lemon plumcake is:

• Lighter than American pound cake due to oil and yogurt

• Lower in fat when made with yogurt or plant-based milk

• Freezer-friendly—slice and freeze for portion-controlled treats

• Made with fresh lemon, offering a dose of vitamin C and brightness without frosting overload

To reduce calories or fat:

• Use low-fat yogurt

• Cut sugar to ⅔ cup

• Skip the glaze and enjoy plain

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FAQ

1. Why is it called plumcake if there are no plums?

In Italian baking, “plumcake” refers to a loaf-style cake similar to British pound cake, not a cake with plums. It’s a carryover from English terminology.

2. Can I use butter instead of oil?

Yes, you can substitute melted butter for the oil in equal quantity. Butter gives a richer flavor, while oil creates a moister, softer crumb.

3. Can I make it gluten-free?

Yes. Use a 1:1 gluten-free flour blend. Add a bit more yogurt if the batter seems too thick.

4. Can I double the recipe?

Absolutely. Bake it in a 9×13-inch pan or two loaf pans. Extend bake time by 5–10 minutes and test with a toothpick.

5. How long does it stay fresh?

It keeps for 3–4 days in an airtight container at room temperature. You can refrigerate or freeze it for longer storage.

6. Can I use lemon extract instead of fresh lemon?

You can, but it won’t have the same brightness or natural aroma. Fresh zest and juice are strongly recommended.

7. Can I add berries or fruit?

Yes! Fold in ½ cup of blueberries or raspberries (tossed in a bit of flour first to prevent sinking) for a fruity version.

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