Plum and Lemon Cake

    Plum and Lemon Cake

    (68)
    7saves
    55min


    60 people made this

    This satisfying cake recipe highlights fresh sliced plums baked on top of a delicious cake that uses fresh lemon zest for extra flavour.

    Ingredients
    Serves: 14 

    • 3 eggs, separated
    • 125g butter, softened
    • 1/2 cup white sugar
    • 1 teaspoon lemon zest
    • 1 cup (125g) plain flour
    • 1/2 teaspoon baking powder
    • 1 1/4 cups plums, pitted and sliced

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm ring tin.
    2. In a small bowl, beat the egg whites until stiff peaks form and set aside.
    3. In a large bowl cream the butter with the sugar. Beat in the egg yolks and the lemon zest.
    4. Stir together the flour and baking powder then beat the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared tin. Arrange the plums, skin side down, attractively over the batter.
    5. Bake at 180 degrees C for 40 minutes or until a skewer inserted into the cake comes out clean. Transfer to a cooling rack and allow to cool before serving.
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    Reviews and Ratings
    Global Ratings:
    (68)

    Reviews in English (64)

    by
    55

    Thank you for the recipe. The cake was very easy to make. I liked that it was light and not very sweet. I served it reheated with some apple pie ice cream (limited edition from Edy's) and vanilla ice cream. Here are some tiny changes I made: 4 eggs instead of 3, because I had one leftover, light brown sugar instead of white sugar, I added some spices like cinnamon, nutmeg and 1 tsp. vanilla. I mixed the lemon zest with the plums instead and coated them with a little bit brown sugar, which made them sweeter and look glossy at the end. I didn't know what a tube pan was, so I used my pie form. It looked pretty (rustic) and I will definetly make it again in the next days, but with asian pears. I will report on how it turned out. Hope that helped. Update: I did make a cake with asian pears but I used a new recipe for a walnut pie crust (interesting recipe). Just wanted to let you know that the pears baked beautifully, in case you were curious. I was very surprised how firm they stayed. I expected them to turn out soft and soggy because of their high water content. The flavor was mild.  -  22 Sep 2004  (Review from Allrecipes USA and Canada)

    by
    24

    I added a struesel topping and added cinnamon and nutmeg to the batter. there was only one problem - I only made one!!!! Everyone loved it and wanted me to make another!!!  -  04 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    24

    One of my husband's favorite food. I too added sugar on top of the cake to add sweetness (brown sugar). I don't have to worry about refridgerating this cake, it's gone in a flash!  -  15 Sep 2001  (Review from Allrecipes USA and Canada)

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