This delightful lemon plum cake combines the zesty freshness of lemon with the sweet, tangy flavor of plums. It's a perfect dessert for any occasion, featuring a moist and tender crumb that's both refreshing and comforting.
For this recipe, you might need to purchase a few specific items from the supermarket. Fresh plums are essential for their juicy sweetness. Ensure you have plain yogurt for added moisture and lemon zest to bring out that tangy flavor. These ingredients might not be in your usual pantry staples.
Ingredients for Lemon Plum Cake
all purpose flour: The base for the cake, providing structure and texture.
baking soda: Helps the cake rise and become fluffy.
salt: Enhances the flavors of the other ingredients.
cinnamon: Adds a warm, spicy note to the cake.
unsalted butter: Provides richness and moisture.
brown sugar: Adds a deep, molasses-like sweetness.
white sugar: Contributes sweetness and helps with texture.
eggs: Bind the ingredients together and add structure.
vanilla extract: Adds a sweet, aromatic flavor.
lemon zest: Provides a vibrant, citrusy flavor.
plain yogurt: Adds moisture and a slight tanginess.
plums: The star fruit, offering a sweet and tart flavor.
confectioners' sugar: Used for dusting, adding a touch of sweetness to the top.
One reader, Brandyn Martino says:
This lemon plum cake is a delightful treat! The balance of tangy lemon zest and sweet plums is perfect. The cake is moist and flavorful, with a lovely cinnamon aroma. It's a hit with my family and friends. Highly recommend trying this recipe!
Techniques Required for Making Lemon Plum Cake
How to grease and line a cake pan: Grease the cake pan with butter or non-stick spray, then place a round piece of parchment paper at the bottom to prevent sticking. How to beat butter and sugar: Use an electric mixer to combine butter and sugars until the mixture is light and fluffy, which incorporates air for a lighter cake. How to alternate mixing: When combining wet and dry ingredients, add them in portions, starting and ending with the dry ingredients, to ensure even mixing. How to toss fruit with flour: Coat the plum slices with flour to prevent them from sinking to the bottom of the batter during baking. How to test cake doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
How To Make Lemon Plum Cake
This lemon plum cake is light, fluffy, and loaded with zesty, tangy, and sweet flavors, for a well-balance and delectable dessert!
Serves:
Ingredients
- 1½cupsall purpose flour
- ½tspbaking soda
- ¼tspsalt
- 1tbspcinnamon
- ¾cupunsalted butter,softened
- ½cupbrown sugar,packed
- ½cupwhite sugar
- 3eggs
- 1tbspvanilla extract
- 2½tsplemon zest,finely grated
- ½cupplain yogurt
- 3plums,pitted, cut into eighths
- 2tbspall purpose flour
- 1tspconfectioners’ sugar
Instructions
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Preheat the oven to 375 degrees F. 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 flour, baking soda, salt, and cinnamon.
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In a separate bowl, beat butter, brown sugar, and white sugar with an electric mixer until light and fluffy.
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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.
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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.
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Bake in the oven for about 30 minutes until browned. Loosely cover the cake with foil, and bake for 30 to 40 more minutes until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan.
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Let cake cool completely in pan. Run a knife around the edge of the cake to loosen, and remove from pan.
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Dust with powdered sugar before slicing. Enjoy!
Nutrition
- Calories: 304.16kcal
- Fat: 15.70g
- Saturated Fat: 9.44g
- Trans Fat: 0.56g
- Monounsaturated Fat: 4.21g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 36.67g
- Fiber: 1.29g
- Sugar: 20.11g
- Protein: 4.48g
- Cholesterol: 86.18mg
- Sodium: 149.66mg
- Calcium: 45.15mg
- Potassium: 109.64mg
- Iron: 1.34mg
- Vitamin A: 143.90µg
- Vitamin C: 2.62mg
Technique Tip for Perfecting Lemon Plum Cake
When beating the butter and sugars together, ensure they are at room temperature. This will help them cream together more smoothly, resulting in a lighter and fluffier cake texture.
Time-Saving Tips for Making Lemon Plum Cake Recipe
Pre-measure ingredients: Measure all ingredients before starting to save time during the baking process.
Use a stand mixer: A stand mixer can quickly and efficiently combine your butter and sugar, freeing up your hands for other tasks.
Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing and a smoother batter.
Slice plums in advance: Prepare and slice the plums ahead of time, so they are ready to be arranged on the cake.
Use parchment paper: Lining the cake pan with parchment paper ensures easy removal and saves time on cleanup.
Substitute Ingredients For Lemon Plum Cake Recipe
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to achieve a similar leavening effect, but it may slightly alter the taste.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.
cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor that complements baked goods well.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor.
white sugar - Substitute with honey: Honey adds moisture and a natural sweetness, though it may slightly alter the texture.
eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg; this is a good vegan alternative that adds fiber.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor.
lemon zest - Substitute with orange zest: Orange zest offers a similar citrusy brightness with a slightly sweeter note.
plain yogurt - Substitute with sour cream: Sour cream provides a similar tangy flavor and moisture content.
plums - Substitute with peaches: Peaches offer a similar sweetness and texture, though they are slightly juicier.
confectioners' sugar - Substitute with granulated sugar: Granulated sugar can be ground into a finer powder to mimic confectioners' sugar.
Presentation Ideas for Lemon Plum Cake
Serve smaller portion sizes: Cut the lemon plum cake into elegant, bite-sized pieces to ensure a refined presentation. This allows the intricate flavors to be savored without overwhelming the palate.
Use decoration: Garnish each plate with a delicate dusting of confectioners' sugar and a few thin slices of fresh plum arranged artistically. Add a small sprig of mint for a pop of color and freshness.
Plate on fine china: Present the cake on a pristine, white porcelain plate to highlight the vibrant colors of the plums and the golden hue of the cake. The simplicity of the plate will allow the dessert to be the star.
Add a sauce: Drizzle a light lemon glaze or plum reduction around the cake on the plate. This not only enhances the flavor but also adds a sophisticated touch to the presentation.
Incorporate texture: Add a small quenelle of whipped cream or a dollop of mascarpone beside the cake slice. This adds a creamy texture that complements the moistness of the cake.
Use height: Stack two small pieces of the cake slightly offset on the plate to create visual interest and dimension. This technique adds a modern twist to the presentation.
Highlight the ingredients: Place a few lemon zest curls and a couple of whole cinnamon sticks on the plate to emphasize the key flavors in the cake. This not only looks appealing but also gives a hint of the taste profile.
Create contrast: Use a dark-colored plate or a slate serving board to contrast with the light color of the cake and the vibrant plums. This makes the dessert visually striking and appealing.
Add a touch of gold: Lightly brush the edges of the cake with edible gold dust to give it a luxurious finish. This subtle detail can elevate the presentation to a Michelin-star level.
Serve with a complementary beverage: Pair the lemon plum cake with a small glass of dessert wine or a lemon-infused tea. This not only enhances the dining experience but also complements the flavors of the cake.
Essential Tools for Making Lemon Plum Cake
Oven: Used to bake the cake at the specified temperature.
9-inch cake pan: The pan in which the cake batter will be baked.
Parchment paper: Lined at the bottom of the cake pan to prevent sticking.
Large bowl: Used for mixing the dry ingredients together.
Separate bowl: Used for beating the butter and sugars together.
Electric mixer: Helps to beat the butter and sugars until light and fluffy.
Measuring cups: Used to measure out the flour, sugars, and yogurt accurately.
Measuring spoons: Used to measure out the baking soda, salt, cinnamon, vanilla extract, and lemon zest.
Spatula: Used to mix the butter mixture into the flour mixture and to spread the batter into the cake pan.
Knife: Used to run around the edge of the cake to loosen it from the pan.
Toothpick: Used to check if the cake is done by inserting it into the center of the cake.
Foil: Used to loosely cover the cake during the second half of baking to prevent over-browning.
Sifter: Used to dust the cake with powdered sugar before serving.
How To Store and Freeze Lemon Plum Cake
- Let the lemon plum cake cool completely on a wire rack before storing or freezing.
- To store the cake, wrap it tightly in plastic wrap or aluminum foil, ensuring no air can get in. Place the wrapped cake in an airtight container and store it in the refrigerator for up to 5 days.
- For longer storage, you can freeze the lemon plum cake:
- Wrap the cooled cake tightly in plastic wrap, making sure to cover all sides and remove any excess air.
- Follow up by wrapping the cake in a layer of aluminum foil for added protection against freezer burn.
- Place the wrapped cake in a freezer-safe container or a resealable freezer bag, labeling it with the date of freezing.
- Freeze the cake for up to 3 months.
- To thaw the frozen lemon plum cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, remove the wrappings and let the cake come to room temperature before serving.
- If you prefer, you can also slice the cake before freezing, making it easier to thaw and serve individual portions:
- Wrap each slice tightly in plastic wrap and then in aluminum foil.
- Place the wrapped slices in a freezer-safe container or resealable freezer bag.
- Freeze the slices for up to 3 months.
- To thaw, remove the desired number of slices from the freezer and let them thaw in the refrigerator or at room temperature.
How To Reheat Leftover Lemon Plum Cake
To reheat leftover lemon plum cake, preheat your oven to 350°F (175°C). Place the cake on a baking sheet lined with parchment paper and cover it loosely with aluminum foil. Bake for 10-15 minutes, or until the cake is heated through and the plums are warm and juicy. This method helps to retain the cake's moisture and prevents it from drying out.
For a quicker reheating option, you can use a microwave. Cut the desired portion of the lemon plum cake and place it on a microwave-safe plate. Heat the cake in 30-second intervals at 50% power until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
If you want to add a touch of freshness to your leftover lemon plum cake, try warming it up in a skillet. Melt a small amount of unsalted butter in a non-stick skillet over medium heat. Add a slice of the cake and cook for 1-2 minutes on each side, or until it's lightly toasted and heated through. This method creates a slightly crispy exterior while keeping the interior moist and flavorful.
For a no-heat option, let the lemon plum cake come to room temperature before serving. This allows the flavors of the lemon zest and plums to develop and intensify. If desired, you can dust the cake with a little extra confectioners' sugar before serving for a fresh presentation.
Random Fact About Lemon Plum Cake
A random fact about this recipe is that the lemon zest not only adds a refreshing citrus flavor but also enhances the overall aroma of the cake. The plums provide a natural sweetness and a beautiful visual contrast, making this dessert both delicious and visually appealing.
Is Making Lemon Plum Cake at Home Cost-Effective?
This lemon plum cake recipe is quite cost-effective for a household. The main ingredients like flour, butter, and sugar are pantry staples, while plums and lemon zest add a fresh twist without breaking the bank. The approximate cost for a household of 4 people is around $10-$12 USD. Overall Verdict: 8/10.
Is Lemon Plum Cake Healthy or Unhealthy?
The lemon plum cake recipe, while delicious, is not particularly healthy due to several factors:
- The recipe contains a significant amount of butter and sugar, which are high in calories and can contribute to weight gain and other health issues if consumed in excess.
- All-purpose flour is used, which is a refined carbohydrate that lacks fiber and essential nutrients compared to whole grain alternatives.
- The recipe does not include any particularly nutrient-dense ingredients, such as whole grains, nuts, or seeds.
However, the recipe does include some healthier elements, such as:
- The use of yogurt, which can provide beneficial probiotics and calcium.
- The inclusion of fresh plums, which offer some fiber, vitamins, and antioxidants.
- The absence of any artificial ingredients or preservatives.
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat pastry flour or almond flour to increase fiber and nutrient content.
- Reduce the amount of sugar by 1/4 to 1/3 cup, as the plums will provide natural sweetness.
- Use Greek yogurt instead of regular yogurt for added protein and a creamier texture.
- Incorporate 1/2 cup of chopped walnuts or almonds into the batter for healthy fats and added texture.
- Experiment with using mashed avocado or applesauce in place of some of the butter to reduce saturated fat content.
- Serve the cake with a dollop of Greek yogurt and fresh berries for added nutrition and flavor.
Editor's Thoughts on This Delightful Lemon Plum Cake
This lemon plum cake recipe offers a delightful balance of tart and sweet flavors. The use of both brown and white sugars adds depth, while the lemon zest provides a refreshing citrus note. The cinnamon complements the plums beautifully, creating a warm, inviting aroma. The yogurt ensures a moist texture, and the decorative plum slices make for an elegant presentation. However, the baking time seems lengthy; monitoring the cake closely is advisable to prevent overbaking. Overall, it's a sophisticated yet approachable dessert perfect for any occasion.
Enhance Your Lemon Plum Cake Recipe with These Unique Side Dishes:
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Suggested Appetizers and Main Courses to Complement Lemon Plum Cake
Why trust this Lemon Plum Cake Recipe:
This lemon plum cake recipe combines the tangy zest of lemon with the sweet juiciness of plums, creating a delightful balance of flavors. The use of plain yogurt ensures a moist and tender crumb, while the blend of brown sugar and white sugar adds depth to the sweetness. The cinnamon provides a warm, aromatic touch, making this cake perfect for any occasion. Trust in the quality ingredients and detailed instructions for a foolproof baking experience.
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