I don’t know why we call it plum cake here in Italy, perhaps because of a well-known Italian snack brand.
I have been making it at home for many years, I like it very much, especially in the morning at breakfast dipped in tea.
I have tried various recipes even from famous pastry chefs and food bloggers, in the end the one that works best for me is this one of mine. Try it because it is easy and delicious.
Yogurt pound cake
- Preparation time: 60 minutes
- For a 30x11 cm plum cake mold
- Difficulty: Easy recipe
- Ingredients
- 4 eggs
- 200 gr of sugar
- 200 gr of all-purpose flour
- 40 gr of potato starch
- 120 gr of whole yogurt
- 120 gr of seed oil
- 1 sachet of baking powder
- Flavorings (vanilla or orange or lemon zest)
- Instructions
- Preheat oven to 350°F.
- Beat the eggs with a whisk. Add the sugar and continue to whisk. Add the yogurt.
- Sift the flours with the baking powder a couple of times. Add them to the mixture and finally the oil and mix until the mass is smooth.
- Pour into a buttered and floured plum cake mold.
- Bake in for about forty to fifty minutes.
Tips to ensure the success of the dish:
- Eggs should be at room temperature to assemble better.
- If you want it more original, you can replace the starch with almond or pistachio or hazelnut flour and combine it with coffee yogurt or lemon yogurt.
- The baking time is approximate because each oven bakes differently. If uncertain, do the toothpick test: it should come out clean.
