An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (11)
Italian Lemon Plumcake
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 8%
CARBS 22G34% OF CAL
2G FIBER10G OTHER11G TOTAL SUGAR
FAT 18G61% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender Italian lemon pound cake made with yogurt and lemon zest. Perfect for breakfast, snack, or dessert with a bright citrus flavor.
dessertitalianbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1⅓ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- zest of ½ lemon
- 2 large eggs
- 1 large egg yolk
- ½ cup granulated sugar
- ½ cup whole fat vanilla yogurt
- ½ cup + 3 tablespoons vegetable oil (coconut oil, light olive oil or melted cooled butter)
- ½ teaspoon vanilla extract
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 8%
CARBS 22G34% OF CAL
2G FIBER10G OTHER11G TOTAL SUGAR
FAT 18G61% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 67mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 23mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 67MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.