Fresh Plum and Lemon Cake
Celebrate summer’s sweetness with this light, summery bake that’s perfect for morning tea or an easy, crowd pleasing dessert.
Juicy seasonal plums bring natural sweetness and vibrant colour, while fresh lemon adds a bright, zesty zing that keeps every bite tasting light and refreshing. The unexpected touch of coriander lends a gentle warmth and citrusy lift, beautifully highlighting the plums and enhancing the lemon’s sparkle ✨.
Simple to make yet full of flavour, this cake feels effortlessly summery, ideal for relaxed BBQs, family dinners, picnics in the sunshine, or a quiet slice with your morning coffee.
A delicious way to savour the very last of summer’s plums. 🌿🍋
Ingredients
- 3-4 medium, firm and ripe plums, pitted and quartered or cut into wedges
- 80g butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp Mrs Rogers Natural Vanilla Essence
- 2 Tbsp vegetable oil
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1¼ cups plain flour
- ½ tsp Mrs Rogers Baking Powder
- ¼ tsp Mrs Rogers Baking Soda
- Pinch salt
- 1 tsp Mrs Rogers Ground Coriander (optional)
- ½ cup sour cream (or ricotta)
- Mrs Rogers Baking Paper (for lining tin or tray)
Directions
- Preheat the oven to 170°C (regular bake). Grease and line a 20cm cake tin with baking paper.
- In a large bowl, beat the butter and sugar until light and creamy. Add the eggs, beating in one at a time, then the vanilla essence. Stir through the oil, lemon juice and zest.
- Add the flour, baking powder, baking soda, salt, coriander, and sour cream, combining well. Pour the batter into the prepared tin, smoothing the top and arranging the plums evenly over the mixture.
- Bake for 45-50 minutes until golden and a skewer inserted in the middle comes out clean. Let the cake cool in the tin before removing it. Serve with whipped cream or vanilla ice cream.