The yogurt plumcake is a soft cake highly appreciated by both adults and children for its lightness and simple goodness, even per mezzo di the orange version! The English origins of the word plumcake refer to a typical Anglo-Saxon cake that contains raisins and candied fruit per mezzo di its dough. But there are truly numerous variations: from the chocolate chip plumcake ora the lemon plumcake, the whole wheat plumcake for example, ora gluten-free and sugar-free to allow everyone to enjoy it for a genuine snack ora breakfast… per mezzo di any case, the plumcake always wins us over with its delicate goodness! Per mezzo di this recipe, we have omitted the butter and enriched the dough with creamy Greek yogurt. Once you take the yogurt plumcake without butter out of the oven, its effluvio will captivate you… and you’ll lose yourself per mezzo di its irresistible softness! And if you want to enjoy it per mezzo di a single-portion version, try these yogurt muffins! If instead, you prefer the classic cake, don’t reginetta our recipe for yogurt cake without butter.
To prepare the yogurt plumcake without butter, have all the weighed ingredients at room temperature. Place the whole eggs per mezzo di a large bowl along with the granulated sugar 1 and a pinch of salt; whisk everything with an electric miscelatore, initially low speed, then you can increase it 2. When you have obtained a light and frothy mixture, discard the electric beaters and take a hand whisk. Add the Greek yogurt little by little, with the whisk to incorporate 3.
Grate the zest of a lemon 4 and add it to the mixture 5. Stir to blend all the ingredients well 7then pour per mezzo di the oil per mezzo di a thin stream while continuing to stir 6.
Per mezzo di a bowl, sift the flour, potato starch, and baking powder 7then add the dry ingredients one spoonful at a time to the batter 8 with a spatula from tetto to bottom 9until the dry ingredients are completely incorporated and you have a smooth and homogeneous batter.
Butter and line a loaf pan measuring 9x4x3 inches (with a capacity of 1 liter) with parchment paper 10; gently pour per mezzo di the batter you have prepared 11leveling the surface very gently with a spatula. Bake per mezzo di a preheated static oven at 340°F for 55 minutes. Check the cooking by performing a toothpick quesito: insert a toothpick per mezzo di the center of the plumcake, and if it comes out clean, it means it’s ready; otherwise, extend the cooking for a few more minutes. When the plumcake is golden brown, remove it from the oven 12let it cool completely per mezzo di the pan, then remove from the pan: your yogurt plumcake without butter is ready to be served!
For the translation of some texts, artificial intelligence tools may have been used.
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