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Lemon Plum Cake

Lemon Plum Cake

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Kimberly Kays

This is a great cake for a bridal shower, baby shower, or tea party. It's light, fluffy, and not too sweet. The plums and lemon zest work very well together.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch cake pan, and line the bottom with a round piece of parchment paper.
  2. In a large bowl, whisk together 1 1/2 cups flour, baking soda, salt, and cinnamon. In a separate bowl, beat butter, brown sugar, and white sugar with an electric mixer until light and fluffy; beat in eggs one at a time, then beat in vanilla extract and lemon zest. Mix the butter mixture into the flour mixture, alternating with yogurt until the mixture forms a smooth, even batter. Spread the batter into the prepared cake pan. Place the plum slices into a bowl, and toss with 2 tablespoons of flour. Arrange the plum slices onto the cake in a decorative pattern.
  3. Bake in the preheated oven until browned, about 30 minutes. Loosely cover the cake with foil, and bake until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan, 30 to 40 more minutes.
  4. Let cake cool completely in pan. Run a knife around the edge of the cake to loosen, and remove from pan. Dust with powdered sugar before slicing.
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Not a whole lot of lemon flavor to the batter, so I added a little lemon extract in addition to the zest. The lemon flavor is still subtle, maybe adding a little lemon juice would help. I baked for the recommended 30 minutes, took out of the oven, and all of the plums which I'd put on the top of the batter had sunk into the visible plums. Since the cake had risen about all that I thought it would, I then redecorated with another plum, and put back into the oven to complete baking. The plums that sunk into the cake ended up making this very moist. And that's an unplanned good thing! Here's what I'll do the next time. Pour half of the batter into the pan, next a layer of plums, top with the rest of the batter, and bake for 30 minutes. Then remove from oven, decorate the top with another layer of plums, back into the oven, and check for doneness in 20 minutes (30-40 minutes more would have overcooked in my oven, so be safe and check at 20 minutes). I used only two plums and baked in an 8" spring form pan for presentation. On the positive side, the plums lend not only moisture, but a little tartness, and the bottom line is this is a nice cake. Sorry for the length of this review, but just wanted to explain what happened here because it turned out to be a winner.


We really enjoyed this cake!