Moist Fresh Plum Cake

Preheat the oven to 375 degrees Fahrenheit, or 190 degrees Celsius. To prevent sticking, lightly coat a 9-inch tube-shaped baking vessel with non-stick spray and dust it evenly with flour.

In a separate container, carefully divide eggs into two distinct parts: egg whites and egg yolks. Whip the egg whites until they become stiff, frothy, and hold their shape; set them aside for later use.

In a large mixing bowl, combine softened butter and granulated sugar. Use an electric mixer to blend the ingredients until they become light, airy, and have a fluffy texture. Gradually incorporate egg yolks into the mixture while adding a hint of lemon zest for extra flavor.

In another bowl, whisk together all-purpose flour and baking powder until well combined. Then, gently fold the dry ingredients into the butter mixture to create a smooth batter.

Using a gentle folding motion, incorporate the set egg whites into the cake mixture. Be careful not to overmix.

Pour the cake batter evenly into the prepared baking vessel, leaving a thin layer of space at the top. Arrange sliced plums in a decorative pattern on top of the batter, skin-side down.

Bake the cake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer it to a wire rack for cooling before serving.