Plum Cake with Lemon Zest

    1 hour 30 minutes

    This is a very easy cake to make and it's light, fluffy and not too sweet. The plums and lemon zest work very well together.

    10 people made this

    Serves: 10 

    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 tablespoon cinnamon
    • 185g unsalted butter, softened
    • 1/2 cup (90g) packed brown sugar
    • 1/2 cup (125g) white sugar
    • 3 eggs
    • 1 tablespoon vanilla essence
    • 2 1/2 teaspoons finely grated lemon zest
    • 1/2 cup plain yoghurt
    • 3 plums, pitted and cut into eighths
    • 2 tablespoons plain flour
    • 1 teaspoon icing sugar

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 190 degrees C. Grease a 25cm cake pan and line the bottom with a round piece of baking paper.
    2. In a large bowl whisk together 1 1/2 cups flour, bicarb 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 essence and lemon zest.
    3. Mix the butter mixture into the flour mixture, alternating with yoghurt 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.
    4. Bake in the preheated oven until browned, about 30 minutes. Loosely cover the cake with foil and bake until a toothpick inserted into the centre of the cake comes out clean and the cake pulls away from the sides of the pan, 30 to 40 more minutes.
    5. 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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    Reviews in English (3)


    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.  -  22 Jul 2011  (Review from Allrecipes USA and Canada)


    We really enjoyed this cake!  -  19 Aug 2010  (Review from Allrecipes USA and Canada)


    I added more lemon zest. Flavourful cake but a bit dry.  -  10 Sep 2016  (Review from Allrecipes USA and Canada)