- 215 Gr softened Butter (leave out of the fridge for an hour or so)
- 265 Gr Sugar
- 2 Gr Salt
- 3 Eggs
- 265 Gr “00” Flour
- 6 Gr instant Yeast
- 6 tablespoons of whole Milk (60 ml)
- 3 Lemons
- 2 spoons of Powdered sugar
Whisk the butter and the sugar with an electric mixer, add the salt and zest of 1.5 lemons, mix for about 2 minutes. Add one egg at a time and as soon as it’s absorbed into the mixture add 2 tablespoons of flour, proceed like this until it runs out. Finally add the milk. Pour the batter into a Plumcake mold.
Cooking time: 170°C for 45/50 minutes
Once cooked, prick the cake with a toothpick and pour the glaze (lemon juice mixed with the icing sugar) on top. Poppy seeds or dried cranberries can be added to decorate.