Plum and Lemon Cake
This Plum and Lemon Cake is one of our Hill St favourites this summer. Simple to make, light and fresh from the zest of lemons and studded with juicy plums!
Bake time: 55 - 60 minutes
1x Hill St Vanilla Base 75g butter, melted 2 eggs 3/4 cup milk 2 medium lemons 1 tin Black Dorris plums (850g) 1/2 cup icing sugar
Pre-heat the oven to 160 degrees C fan bake and line a 20cm cake tin with baking paper.
Empty the Vanilla Base into a large mixing bowl and zest two lemons into the bowl. Mix it all together.
In a separate bowl, whisk together the milk and eggs and pour the mix into the large mixing bowl along with the melted butter.
Mix until you get a smooth batter and then pour into the cake tin. Drain plums in from the tin and cut them in half, remove the pips.
Arrange the plums on top of the cake and bake for 50-60 minutes.
While it’s baking, make the lemon drizzle by juicing both lemons into a small bowl. Add in the icing sugar and mix until well combined. Take the cake out of the oven once golden and a skewer comes out clean. Pour the lemon drizzle over the top of the cake and leave the cake to cool.