300g PLAIN FLOUR (=10,58oz=2 ⅓ cup)
175g SUGAR (=6,17oz= ¾ cup)
120g unsalted BUTTER (=4,23oz= ½ cup)
½ LEMON (grated zest)
3 EGGS (3 egg yolks + 3 egg whites)
250g PLAIN YOGHURT (=8,82oz=1 cup)
½ envelope POWDERED VANILLA YEAST (=8g=0,28oz=2 tsp)
1 pinch TABLE SALT
Whisk butter (softened at room temperature) with sugar and freshly grated lemon zest.
Divide egg whites from egg yolks, then add one egg yolk at a time to the mixture (keep mixing until each yolk has been absorbed, before adding another one – to do so, break one egg and let the egg white fall in the bowl you will use to whip them all, then let the egg yolk fall in a small bowl: do not proceed with another egg until the yolk has been used and the small bowl is empty).
Add plain yoghurt and keep mixing.
Mix flour and powdered vanilla yeast, then whip the egg whites with salt and start adding them to the mixture little by little, mixing gently from bottom to top.
Grease (I personally use a cooking spray, but you can decide to proceed in the more traditional way spreading butter and coating it with flour) a plumcake aluminium mold (25,5 L x 6,5 W x 7 H cm), then pour the mixture.
Preheat the oven at 170°C (=338°F) and bake for about 1 hour and 10 minutes.
Plumcake is an evergreen recipe that makes my day start in the best way possible: a warm atmosphere that welcomes me every morning.
You can use this recipe also to prepare muffins (about 2 tbsp of mixture for each muffin), but don’t forget to lower the cooking time to just 45 minutes.
And if you are in a “coconut” mood, I suggest you to try the coconut version, where everything remains the same, apart from:
- substitute plain yoghurt with a coconut flavoured one;
- lower the plain flour amount to 290g (=10,32oz= 2 ⅓ cup);
- add 70g coconut flour (=2,47oz=⅔ cup).