Moist, light, and lemony plum cake. Delicious summer dessert.
Servings : 8-10
Prep Time 30 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Ingredients
1 1/2stick butter
1 1/2cupflour
1/2teaspoonbaking soda
1/4teaspoonsalt
1cupsugar
3eggs
1teaspoonpure vanilla extract
2teaspoonlemon zest
1/4cupyogurt
6-8small plums
powdered sugar
Instructions
Preheat oven to 375.
Butter a 9-inch round springform pan and set aside. If you don't have a springform pan, you can use a regular round cake pan, but be sure to butter it and line it with parchment paper.
In a medium-sized bowl combine the flour, baking soda, and salt.
In a large bowl, with an electric mixer, beat together the butter and sugar until light and fluffy.
Add in the eggs, one by one, and continue to mix.
Beat in the vanilla and lemon zest, followed by half of the flour mixture. Mix until blended.
Pour in the yogurt and the rest of the flour mixture. Beat until combined.
Pour the batter into the cake pan and smooth the top with either a cake spatula or a knife.
Toss the halved plums in 2 tablespoons of flour until well coated, then place them on top of the cake batter.
Bake the cake for 30 minutes. Remove the cake from the oven, tent a piece of foil and loosely place on top of the cake. Return it to the oven for another 20 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow it to cool completely before removing it from the pan.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.