• First off, we are preparing the plums. Cut them in half and remove the pits. Set the plums aside. If you use frozen plums like I did, let them thaw and drain off the juice.
  2 cups fresh or frozen (thawed) plums; halved and pitted

The Cake Batter

• In a bowl, mix the butter and sugar with an electric hand mixer until fluffy.
  150 grams soft butter, 1 cup brown sugar
• Now, add the eggs one by one, beating the mixture after each addition until the batter becomes smooth.
  2 eggs
• We're sifting the flour together with the baking powder into the mixture. Fold it in gently using a spatula.
  1 cup all-purpose flour, 1 tsp baking powder
• Lastly, we add the lemon zest and the yogurt and fold it in again.
  zest of 1/2 lemon, 1 cup Greek yogurt

Put The Yogurt Plum Cake Together

• Grease the springform pan before adding the batter. Begin by adding only half of the batter.
• Now arrange half of the plums on top and evenly spread the remaining batter to cover them.
• Top with the remaining plums.
• Bake in a hot oven at 180℃/350℉ (fan-forced setting) for around 40 minutes.
• Take the plum cake out of the oven. After it has cooled, take it out of the pan and sprinkle with a dusting of icing sugar.