Lemon Plum Cake

Lemon Plum Cake

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Kimberly Kays 1

"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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2 h 30 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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 bake...

We really enjoyed this cake!

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