Best Plum Cake al Limone
Discover our delicious plum cake al limone recipe! This easy recipe offers tips for a perfectly moist, zesty Italian cake with a sweet, unique flavor.
Picture this: a tender, buttery cake bursting with fresh plum sweetness and bright lemon zest that fills your home with the most incredible aroma. This plum cake al limone combines the best of Italian baking traditions with simple ingredients you probably already have in your pantry.
It’s the kind of recipe that turns ordinary afternoons into special occasions and makes everyone ask for seconds. Similar to our popular lemon ricotta pancakes, this cake proves that sometimes the most beautiful dishes come from the simplest combinations.
What is Plum Cake al Limone?
Ever wondered why Italians call this delightful treat “plum cake” when it’s actually more about the lemon? Here’s the charming secret: in Italy, “plum cake” refers to any rectangular loaf cake, regardless of the fruit involved! It’s like calling every tissue a Kleenex or every copy machine a Xerox.
This linguistic quirk makes perfect sense when you realize that the way to a person’s heart truly is through their stomach, and Italians have mastered the art of making every cake sound irresistible. Ready to fall in love with this lemony masterpiece?
Why You’ll Love This Plum Cake al Limone:
The Perfect Balance of Sweet and Tangy
This cake delivers an incredible flavor symphony where juicy plums meet zesty lemon in perfect harmony. The natural sweetness of ripe plums balances beautifully with the bright, citrusy notes of fresh lemon juice and zest, creating a taste that’s both refreshing and comforting.
Budget-Friendly Homemade Goodness
Making this plum cake al limone at home costs a fraction of what you’d pay at a bakery, yet delivers bakery-quality results. You’ll use simple, affordable ingredients like flour, eggs, butter, and seasonal plums to create something that looks and tastes like it came from an expensive Italian café.
Gorgeous Presentation with Minimal Effort
The golden cake dotted with purple plum slices creates a naturally beautiful presentation that’s Instagram-worthy without any fancy decorating skills. Like our viral chocolate chip banana bread, this recipe proves that homemade doesn’t mean complicated. Why not treat your family to this slice of Italian sunshine today?
How to Make Plum Cake al Limone:
Quick Overview
This plum cake al limone is surprisingly easy to make and incredibly satisfying to eat. The key to its success lies in the perfect balance of moist, tender crumb and bright, citrusy flavor that makes every bite memorable.
Preparation Time:
- Prep time: 15 minutes
- Baking time: 45-50 minutes
- Total time: 1 hour 5 minutes
- Serves: 8-10 people
Key Ingredients for Plum Cake al Limone:
For the Cake:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ¾ cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Plum Topping:
- 4-5 medium ripe plums, pitted and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon (optional)
For the Lemon Glaze:
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Step-by-Step Instructions:
Prepare Your Baking Setup
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust with flour, tapping out excess. Line the bottom with parchment paper for easy removal.
Mix the Wet Ingredients
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with flour mixture, mixing just until combined. Don’t overmix to avoid a tough cake.
Prepare the Plums
In a small bowl, toss sliced plums with 2 tablespoons sugar, 1 tablespoon lemon juice, and cinnamon if using. Set aside for 5 minutes to let the plums release their juices.
Assemble and Bake
Pour the batter into your prepared loaf pan and smooth the top. Arrange the plum slices on top, pressing them slightly into the batter. Drizzle any accumulated plum juices over the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Make the Glaze and Finish
While the cake cools, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Once completely cool, drizzle with lemon glaze and let set for 15 minutes before slicing.
What to Serve Plum Cake al Limone With:
This versatile cake pairs beautifully with afternoon tea or coffee for a delightful mid-day treat. Serve it alongside vanilla gelato or whipped cream for an elegant dessert.
For a complete Italian-inspired meal, enjoy it after a light dinner with a glass of Prosecco or limoncello. The cake also makes an excellent breakfast or brunch option when served with fresh berries and a dollop of Greek yogurt.
Consider pairing it with our popular tiramisu recipe for a full Italian dessert spread that will impress any dinner party guests.
Top Tips for Perfecting Plum Cake al Limone:
Choose the Right Plums
Select plums that are ripe but still firm to prevent them from becoming mushy during baking. Italian prune plums work exceptionally well, but any variety with good flavor will do. If your plums are very juicy, pat them dry with paper towels before arranging on the cake.
Room Temperature Ingredients are Key
Make sure your butter, eggs, and milk are at room temperature before mixing. This ensures proper emulsification and results in a more tender, evenly textured cake. Take ingredients out of the refrigerator 1-2 hours before baking.
Don’t Skip the Lemon Zest
The zest contains essential oils that provide the most intense lemon flavor. Use a microplane grater for the finest zest, and avoid the white pith which can be bitter. Fresh lemons always work better than bottled lemon juice.
Test for Doneness Carefully
Since the plums release moisture during baking, the traditional toothpick test might show some moisture even when the cake is done. Look for a cake that springs back lightly when touched and has pulled slightly from the sides of the pan.
Storing and Reheating Tips:
This plum cake al limone stays fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
To store in the refrigerator, cover tightly and keep for up to 5 days. The cake actually improves in flavor after a day as the lemon and plum flavors meld together.
For reheating, warm individual slices in the microwave for 15-20 seconds, or place the whole cake in a 300°F oven for 5-7 minutes. Avoid overheating as this can dry out the cake.
If freezing the whole cake, wrap it tightly in plastic wrap, then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Nutritional Information
| Nutrient | Per Slice (1/10 of cake) |
|---|---|
| Calories | 285 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Cholesterol | 65mg |
| Sodium | 180mg |
| Total Carbs | 52g |
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 5g |
| Vitamin C | 12% DV |
Frequently Asked Questions
Can I use frozen plums for this recipe?
Yes, you can use frozen plums, but thaw and drain them thoroughly first. Pat dry with paper towels to remove excess moisture that could make the cake soggy.
What can I substitute for all-purpose flour?
You can substitute with a 1:1 gluten-free flour blend for a gluten-free version. Almond flour can be used for ¾ of the amount, but the texture will be denser and more moist.
How do I know when my plums are ripe enough?
Ripe plums should give slightly when pressed but not be mushy. They should have a sweet fragrance and vibrant color. Avoid overripe plums as they’ll break down too much during baking.
Can I make this cake dairy-free?
Absolutely! Replace the butter with vegan butter or coconut oil (solid, not melted) and use plant-based milk like almond or oat milk.
Why did my cake sink in the middle?
Common causes include opening the oven door too early, overmixing the batter, or using expired baking powder. Make sure to measure ingredients accurately and avoid disturbing the cake during the first 30 minutes of baking.
Can I add other fruits to this recipe?
Yes! Pears, apples, or berries work wonderfully. Adjust the sugar slightly based on the fruit’s natural sweetness. Stone fruits like peaches or apricots are particularly delicious alternatives.
How can I make the lemon flavor more intense?
Add an extra tablespoon of lemon zest to the batter and consider brushing the warm cake with lemon syrup (equal parts lemon juice and sugar, heated until sugar dissolves) before adding the glaze.
Is it normal for the top to crack slightly?
Yes, slight cracking is normal and actually adds to the rustic charm of this cake. To minimize cracking, avoid overmixing and make sure your oven temperature is accurate.
Pro Baker’s Secret Tips
Want to take your plum cake al limone to the next level? Try these professional techniques:
Create Depth with Layers: Spread half the batter in the pan, add a layer of plum slices, then top with remaining batter and final plum arrangement.
Enhance the Glaze: Add a tablespoon of butter to your lemon glaze for extra richness and shine.
Make Mini Versions: Divide the batter among muffin tins for individual cakes perfect for parties or gifts.
Seasonal Variations: Replace plums with seasonal fruits throughout the year – try pears in fall, cranberries in winter, or berries in spring.
This plum cake al limone embodies everything wonderful about Italian baking: simple ingredients, traditional techniques, and flavors that transport you straight to a sunny Italian kitchen. Whether you’re a beginner baker or a seasoned pro, this recipe delivers consistent, delicious results that will have everyone asking for the recipe!
