Lemon Plum Cake

Lemon Plum Cake
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    10 People
  • VIEWS
    15

A delightful cake perfect for any special occasion, this Lemon Plum Cake offers a symphony of flavors. The tangy lemon zest complements the sweet, juicy plums, creating a light and airy treat that's sure to impress.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    93 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    10 g
  • Sodium
    154 mg
  • Sugar
    24 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 375°F (190°C). Grease a 9-inch cake pan and line the bottom with parchment paper. (5 minutes)

02

Step

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. (5 minutes)

03

Step

In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy. (7 minutes)

04

Step

Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest. (3 minutes)

05

Step

Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt, until just combined. Be careful not to overmix. (8 minutes)

06

Step

Gently fold the batter into the prepared cake pan, spreading evenly. (2 minutes)

07

Step

In a separate bowl, toss the plum slices with the 2 tablespoons of flour until evenly coated. (3 minutes)

08

Step

Arrange the plum slices decoratively on top of the cake batter. (5 minutes)

09

Step

Bake in the preheated oven for 30 minutes. Then, loosely cover the cake with foil to prevent excessive browning and bake for an additional 30-40 minutes, or until a toothpick inserted into the center comes out clean and the cake pulls away slightly from the sides of the pan. (60-70 minutes)

10

Step

Let the cake cool completely in the pan before removing it. Run a thin knife around the edge of the cake to loosen it. (60 minutes)

11

Step

Invert the cake onto a serving plate and dust generously with confectioners' sugar before slicing and serving. (2 minutes)

For an enhanced flavor, consider macerating the plum slices in a tablespoon of lemon juice and a teaspoon of sugar for about 15 minutes before arranging them on the cake.
Ensure that the butter is properly softened for a smooth and creamy batter. You can soften it quickly by cutting it into small pieces.
If you don't have plain yogurt, sour cream can be used as a substitute with equally delicious results.
Be careful not to over-bake the cake, as this can make it dry. The toothpick test is crucial for determining doneness.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Fredy King

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 5 Ratings)
Total Reviews: (5)
  • Ned Reichert

    This cake was a huge hit at my tea party! The lemon and plum combination is divine.

  • Bernita Goodwin

    I made this for a bridal shower, and it was absolutely perfect. Light, refreshing, and beautiful!

  • Clementine Kemmer

    The recipe was easy to follow, and the cake came out moist and delicious. Will definitely make again!

  • Gus Homenick

    My family loved this cake! It's not too sweet, which is exactly what we were looking for.

  • Lyla Swift

    I added a streusel topping for extra crunch, and it was amazing!

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