a teaspoon of vanilla extract (or the seeds of a pod)
a pinch of salt
icing sugar and almond flakes (optional)
PROCEDURE
I called this plumcake 'travel' because it reminds me of Travel Cakes, that is, those natural cakes that, thanks to their dough, can be preserved for many days at room temperature and therefore are suitable for being transported and consumed as a snack or during picnics. For me, it is perfect for being dipped in coffee with milk.
If you use a stand mixer, fit the whisks or use a bowl and electric whisks and work 220 g of butter until the mixture is light and frothy.
Add the sugar and then the eggs, but one at a time, waiting for the previous one to be incorporated.
Add the sifted almond flour and flour with baking powder.
Add the pinch of salt, the teaspoon of vanilla extract and the lemon zest.
Line the plumcake mold with baking paper and then butter and flour it.
Pour the mixture and bake at 180° (preheated oven) for about 50 minutes. Do the toothpick test and 5 minutes before taking it out of the oven you can brush it with a little butter, distribute the almond flakes and sprinkle with powdered sugar. Be careful not to burn the surface, you can cover with aluminum foil if necessary.
