Here’s a delicious and moist Greek Yogurt Plumcake that’s lightly sweet, protein-rich, and incredibly tender. Perfect for breakfast or an afternoon treat!
Greek Yogurt Plumcake
Prep Time: 10 mins | Cook Time: 40-45 mins | Total Time: 55 mins
Servings: 8-10
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (60g) almond flour (or substitute with more all-purpose flour)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Zest of 1 lemon (or orange, for variation)
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) plain Greek yogurt (full-fat for best texture)
- 3 large eggs, room temperature
- ½ cup (120ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
Optional Add-ins:
- ½ cup blueberries, chocolate chips, or chopped nuts
Instructions:
1. Prep & Preheat:
- Preheat oven to 350°F (175°C).
- Grease a 9-inch (23cm) loaf pan or bundt mold and dust with flour.
2. Mix Dry Ingredients:
- In a bowl, whisk together flour, almond flour, baking powder, baking soda, salt, and lemon zest.
3. Blend Wet Ingredients:
- In another bowl, beat sugar, Greek yogurt, eggs, oil, vanilla, and lemon juice until smooth.
4. Combine & Bake:
- Gently fold dry ingredients into wet ingredients until just combined (don’t overmix).
- Stir in add-ins (if using).
- Pour batter into the prepared pan and smooth the top.
- Bake 40-45 minutes, or until a toothpick comes out clean.
5. Cool & Serve:
- Let cool 10 minutes in the pan, then transfer to a wire rack.
- Dust with powdered sugar or drizzle with honey before serving.
Tips:
- Fluffy Texture: Ensure eggs and yogurt are at room temperature.
- Moisture Boost: Substitute ½ cup applesauce for half the oil.
- Gluten-Free: Use a 1:1 GF flour blend.
- Storage: Keeps well for 3 days at room temp or 5 days refrigerated.
Enjoy this lightly tangy, tender plumcake with coffee or tea!
