Plumcake with Lemon #Dess’Art


  • 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.



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