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.

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Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 30 mins
Servings:
10
Yield:
1 9-inch round cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

321 calories; protein 4.8g; carbohydrates 40.6g; fat 15.3g; cholesterol 93mg; sodium 154.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
07/22/2011
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 batter...no 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. Read More
(7)
4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/22/2011
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 batter...no 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. Read More
(7)
Rating: 4 stars
08/19/2010
We really enjoyed this cake! Read More
(4)
Rating: 4 stars
09/11/2016
I added more lemon zest. Flavourful cake but a bit dry. Read More
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Rating: 4 stars
07/28/2019
We substituted Greek Yoghurt and it worked out just fine. Gone in 3 days with 3 of us! Read More
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