Plum cake al limone: the recipe
A fresh, fragrant breakfast classic, known for its soft, moist texture and its intense citrus note.
Poured into the typical long rectangular loaf tin, thanks to the lengthwise cut made with a spatula it develops the classic crack running along the whole surface as it bakes.
This recipe is freely inspired by, or adapted from, the balance of Maestro Iginio Massari.
At a glance
- Number of pieces: 2
- Weight per piece: 480 g
- Actual dough weight: 960 g
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Ingredients
Quantities for 2 pieces of 480 g, kitchen at 22 °C
Impasto
- Wheat flour200 g
- Potato starch70 g
- Butter200 g
- Salt1 g
- Lemon zest8 g
- Powdered sugar225 g
- Eggs175 g
- Milk75 g
- Baking powder6 g
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Method
- Impasto (20 min)
- Setacciare le polveri (farina, fecola di patate e lievito chimico).
- Mescolare il latte con le uova.
- Nella planetaria, con lo scudo, montare burro, sale, scorza di limone e zucchero a velo.
- Aggiungere gradualmente le uova e il latte, alternandoli alle polveri.
- Cottura (35 min)
- Riempire gli stampi fino a 2/3 abbondanti.
- Tagliare il dolce per il lungo con una spatola immersa nel burro fuso (o pennellata d'olio).
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Baking
- conventional oven, without steam
- Overall temperature: 180 °C
- Time: 35 minutes
- con valvola aperta (sportello del forno leggermente aperto, per far uscire il vapore)
The calculator adapts baking times to the weight of your pieces. Open the calculator
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