Name: Italian Yogurt Plum Cake Recipe
Prep time: 15 min
Cook time: PT-495540H10M51S
Total time: PT-495540H10M51S
Cuisine: Italian
Ingredients: 200 g granulated sugar; Zest of 1 lemon; 2 large eggs (room temperature); 1 tsp vanilla extract; 240 g Greek yogurt (or plain natural yogurt, room temperature); 120 ml olive oil; 250 g plain flour (all-purpose); 1 tsp baking powder; ½ tsp fine salt; 3 large plums, washed (or 4-5 small plums); Optional: demerara sugar for sprinkling; Powdered icing sugar for dusting; Toasted, chopped pistachios; Crème fraîche, whipped cream, or a scoop of ice cream

Jump to Recipe· 4.1 from 50 reviews

If you’re looking to bring a little slice of Italy into your kitchen, this Italian Yogurt Plum Cake Recipe is an absolute must-try. Imagine the tender crumb of a cake that’s perfectly moist thanks to creamy Greek yogurt, paired with the natural sweetness and vibrant pop of fresh plums. It’s a simple yet elegant dessert that feels both homey and special, with a subtle hint of lemon zest to brighten every bite. Whether it’s for a cozy afternoon tea or a celebratory treat, this cake effortlessly combines fresh fruit and Italian-inspired flavors in a way that feels warm and inviting.

Ingredients You’ll Need

A top view of various cooking ingredients arranged on a white marbled surface: a clear glass container of golden olive oil at the top left, a white bowl filled with fine white sugar to its right, a white bowl holding two brown eggs below the sugar, and a small white dish with light amber vanilla extract to the right of the eggs. Below the vanilla extract, a small white bowl filled with brown demerara sugar. Toward the center left, a white bowl with smooth and thick white Greek yogurt, and beneath it, a small white plate with bright yellow lemon zest. In the center, a white plate holds four dark purple plums, two whole and two sliced, showing deep red flesh. Near the bottom left, a white plate with a heap of off-white flour, and next to it, a small uneven white scoop of fine white salt, along with a small white bowl of baking powder. Everything is spaced evenly across the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity—every ingredient plays a key role in the flavor, texture, or aroma of the cake. With pantry staples and fresh fruit, you can create a dessert that’s fresh and comforting all at once.

200 g granulated sugar: Sweetens the cake with a delicate crunch when combined with lemon zest.
1 lemon, zest: Adds a fragrant citrus note to brighten up the batter and balance the sweetness.
2 large eggs (room temperature): Provide structure and lightness for a tender crumb.
1 tsp vanilla extract: Adds warm, comforting depth to the flavor profile.
240 g Greek yogurt (or plain natural) (room temperature): Keeps the cake moist and adds subtle tanginess.
120 ml olive oil: A healthy fat that enriches the sponge without overpowering.
250 g plain flour (all-purpose): The base of your cake’s structure, creating a soft and delicate crumb.
1 tsp baking powder: Gives the cake its gentle rise and airy texture.
½ tsp fine salt: Enhances all the flavors and balances the sweetness.
3 large plums, washed (or 4-5 small plums): Fresh, juicy, and slightly tart fruit that brilliantly compliments the cake’s softness.

How to Make Italian Yogurt Plum Cake Recipe

Step 1: Heat Oven and Prep Pan

Start by preheating your oven to 180°C (350°F). Meanwhile, grease a 18 cm (7-inch) springform or cake pan with butter, then line the base with parchment paper. This ensures your cake bakes evenly and releases easily when done.

Step 2: Rub Lemon Zest into Sugar

Mix the lemon zest into the granulated sugar by rubbing them together with your fingertips until the sugar feels moist and lightly colored with that fresh lemon scent. This little trick infuses the cake with subtle citrus flavor right at the start.

Step 3: Slice the Plums

Using a small knife, carefully slice each plum and remove the stone. Depending on the size of your plums, cut them into quarters or eighths. Properly sized plum pieces will bake perfectly into the cake, creating lovely pockets of juicy sweetness.

Step 4: Whisk Eggs and Lemon Sugar

In a large mixing bowl, whisk the eggs, lemon-infused sugar, and vanilla extract together until pale, airy, and bubbly. This stage is crucial for incorporating air, which helps the cake rise and creates its luscious texture.

Step 5: Mix in Yogurt and Olive Oil

Add the Greek yogurt and olive oil to your egg mixture, then whisk gently until everything is beautifully combined. The olive oil keeps the crumb soft, while the yogurt adds richness with a touch of tang.

Step 6: Sift and Fold in Dry Ingredients

Sift together the flour, baking powder, and salt to avoid lumps. Fold these dry ingredients into the wet mixture gently using a spatula. Remember, a few streaks of flour or small lumps are perfectly fine here—over-mixing can lead to a dense cake instead of a light one.

Step 7: Pour Batter and Arrange Fruit

Pour the batter into your prepared pan and smooth the top evenly with a spatula. Artfully arrange the plum slices on top; this not only looks stunning once baked but ensures every slice has a juicy fruit surprise. For a little extra crunch and charm, sprinkle some demerara sugar on top before baking.

Step 8: Bake and Cool

Bake on the center shelf for around 50 to 55 minutes, or until the cake is golden brown and springs back gently when touched. Use a toothpick inserted in the center to check—it should come out clean. If the edges brown too quickly, tent loosely with foil to prevent over-baking. Once out of the oven, cool the cake in the pan for ten minutes, then run a knife around the edges to release and cool on a wire rack.

How to Serve Italian Yogurt Plum Cake Recipe

A round golden brown cake topped with sliced dark red and purple plums arranged in a circular pattern, sprinkled with small green crushed nuts, rests on crumpled parchment paper over a white fluted plate. To the top right, a white plate holds whole and sliced plums showing their deep red flesh. On the top left side, there is a small white bowl filled with thick white cream. All these sit on a wooden cutting board, placed on a white marbled surface with a white cloth partially visible on the bottom right. A knife with a white handle is on the right side of the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered icing sugar is a simple and elegant finishing touch. For an extra layer of flavor and texture, sprinkle toasted chopped pistachios over the top and add a dollop of créme fraîche, whipped cream, or even a scoop of vanilla ice cream. These little additions elevate each bite into a decadent, yet balanced experience.

Side Dishes

This cake pairs wonderfully with light accompaniments like a fresh fruit salad, a cup of espresso, or a crisp white wine if you’re serving it as a dessert. Its moist texture and natural sweetness mean it doesn’t need heavy sides—sometimes, keeping things simple lets the cake shine.

Creative Ways to Present

For a special occasion, slice the cake into neat wedges and serve with a drizzle of honey or a berry coulis. You can also plate individual servings with a sprig of fresh mint or edible flowers to make the presentation instantly elevated and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Yogurt Plum Cake keeps beautifully at room temperature when wrapped loosely with food wrap or stored in an airtight container. It stays fresh for up to two days, though honestly, it rarely lasts that long!

Freezing

If you want to prepare this cake ahead of time, slice it, wrap individual pieces in plastic wrap, then store them in a freezer-safe container or bag. Frozen cake slices can be kept for up to one month and thawed overnight in the fridge for a quick sweet treat.

Reheating

To bring the cake back to its fresh-from-the-oven warmth, simply reheat slices in a microwave for 15 to 20 seconds or warm them gently in an oven set at 160°C (320°F) for 5 to 7 minutes. This revives the soft texture and enhances the plum’s lusciousness.

FAQs

Can I use different fruit instead of plums?

Absolutely! This Italian Yogurt Plum Cake Recipe is very versatile. Try fresh apricots, peaches, or even berries for a different twist that works just as well with the yogurt’s tangy richness.

What type of yogurt is best for this cake?

Greek yogurt is ideal because it’s thick and creamy, which contributes to the moist texture. Plain natural yogurt can also work, but avoid flavored yogurts to keep the flavor profile balanced.

Is olive oil really necessary here?

Yes! Olive oil adds a subtle fruity depth and keeps the cake more moist compared to butter. Using a good quality extra virgin olive oil will elevate the overall taste without overpowering the delicate flavors.

How can I tell when the cake is done?

Look for a golden brown top that springs back when pressed lightly. Insert a toothpick in the middle — it should come out clean or with just a few moist crumbs attached.

Can this cake be made gluten-free?

With some tweaks, yes. Substitute the plain flour with a gluten-free baking blend, and make sure your baking powder is gluten-free too. The texture might be slightly different, but the delicious taste will definitely remain!

Final Thoughts

This Italian Yogurt Plum Cake Recipe has quickly become one of my favorite easy desserts to whip up when I want something that feels special but comes together with simple ingredients. The combination of tangy yogurt, fresh plums, and the bright lemon essence makes every bite a little celebration of flavors. I truly hope you enjoy making and sharing this cake as much as I do—it’s the kind of recipe that brings smiles and the cozy warmth of home to any table.