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Lemon Plum Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Fluffy lemon cake topped with baked plums and a dusting of powdered sugar.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 tablespoon cinnamon
  • 0.75 cup unsalted butter, softened
  • 0.5 cup packed brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 2.5 teaspoons finely grated lemon zest
  • 0.5 cup plain yogurt
  • 3 plums, pitted and cut into eighths
  • 2 tablespoons all-purpose flour
  • 1 teaspoon confectioners' sugar
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C), then generously grease a 9-inch cake pan and line the bottom with a round parchment paper.
  • Combine 1 1/2 cups flour, baking soda, salt, and cinnamon in a large bowl. In another bowl, cream together butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Mix in eggs one at a time, followed by vanilla extract and lemon zest. Gradually combine butter mixture with flour mixture, alternating with yogurt, to form a smooth batter. Spread the batter into the cake pan. Toss plum slices with 2 tablespoons of flour, then arrange them decoratively on top of the cake.
  • Bake in the preheated oven until browned, approximately 30 minutes. Then cover the cake loosely with foil and continue baking for an additional 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake pull away from the pan.
  • Allow the cake to cool in the pan until completely cooled. Gently slide a knife around the edges to loosen the cake, then carefully remove it from the pan. Finish by dusting the cake with powdered sugar before slicing and serving.

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