This pretty little eggless lemon plum cake dessert gives a welcome spring and summer break from heavy and rich cakes we enjoy during the winter. The light cake is flavored with lemon and topped with sweetened plums.
Eggs help bind cakes together and help them rise. Eggs lend to the soft, spongy texture that we most associate with cakes. When we leave out the eggs, we end up with shorter cakes that cannot hold the heavy weight of frosting.
This plum great is the perfect transition to spring. Being eggless, it is less filling, and the undercurrent of lemon along with the fresh plums on top almost make it feel healthy.
The number one thing to remember when making an eggless cake is to trust the recipe. When going through the recipe quantities, you will see that the amount of flour, butter, and sugar are all less than the average cake. The result is barely enough batter to cover the plums on the bottom of the pan.
It can be tempting to whip up a second batch of batter when you are scraping every last morsel out of your mixing bowl, but this recipe really does rise to yield a cake about 1 ½ inches tall. Serve it with honey-roasted plum ice cream, or alongside cucumber sandwiches for tea.
This cake is a bit like an upside-down cake. Remember when you are forming it that the bottom will become the top of the cake.
- ¼ cup + 2 tablespoons brown sugar
- ¼ cup water
- ¼ cup butter
- ¾ cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 ⅓ cup flour
- 2 ¾ teaspoons baking powder
- 1 tablespoon lemon zest
- 2 tbsp. milk
- 12 ounces plums
- Preheat the oven to 350 degrees Fahrenheit.
- First, create a glaze by combining ¼ cup of brown sugar and ¼ cup of water in a small saucepan. Cook over medium heat until the sugar dissolves.
- Prepare a Springform pan by lining the bottom with parchment paper.
- Cut 4-5 plums in thin slices, and fill the bottom of the pan by arranging them in circles.
- In a small bowl, whisk the flour and baking powder. Add in the lemon zest and which until well combined.
- Melt the butter, and mix the butter and remaining brown sugar until the sugar dissolves. Add the sweetened condensed milk and vanilla extract. Mix until combined.
- Add the milk and flour mixture to the butter and sugar mixture. Mix until combined.
- Pour the glaze over the plums, and sprinkle with more brown sugar, if desired.
- Spoon the batter over the plums. Try to disperse it evenly throughout the pan. The batter will be sparse, and you may see some small holes.
- Bake for 25 minutes, or until an inserted toothpick comes out clean. Allow to cool for 15 minutes before running a knife around the edges and flipping the cake onto a serving platter.
Serving Ideas for Lemon-Plum Cake
Instead of plums, this cake can also be made with firm peaches or nectarines. Avoid overly soft fruit to prevent your cake from being mushy when flipped.
Fresh whipped cream and mint sprigs will further elevate this cake.
Selecting Plums for the Ice Cream
Nearly any type of plum will work for this recipe, but be cognizant of each plum’s profile so you know what to expect with your ice cream.
In many places, we are lucky to find even one type of plum, let alone the many detailed by Minnetonka Orchards. The ability to use these recipes should not be fettered by whatever your local grocery store tries
Store your eggless lemon plum cake covered at room temperature. You can also freeze this cake by wrapping it in plastic wrap and then in aluminum foil. Allow to come thaw before reheating in the oven.