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1
Preheat oven to 375 F.
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2
Butter a 9-inch round springform pan and set aside. If you don't have a springform pan, you can use a regular round cake pan, but be sure to butter it and line it with parchment paper.
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3
In a medium-sized bowl combine 1 1/2 cups flour, baking soda, and salt. Set aside.
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4
In a large bowl, with an electric mixer, beat together the butter and sugar until light and fluffy. Add in the eggs, one by one, and continue to mix.
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5
Beat in the vanilla and lemon zest, followed by half of the flour mixture. Mix until blended.
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6
Pour in the yogurt and the rest of the flour mixture. Beat until combined.
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7
Pour the batter into the cake pan and smooth the top with either a cake spatula or a knife.
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8
Toss the halved plums in 2 tablespoons of flour until well coated, then place them on top of the cake batter.
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9
Bake the cake for 30 minutes. Remove the cake from the oven, tent a piece of foil and loosely place it on top of the cake. Return it to the oven for another 20 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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10
Allow it to cool completely before removing it from the pan.
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11
Dust with powdered sugar before serving.
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12
(Adapted from marthastewart.com)
