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tinyfrogwizard
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Pre-heat the oven (180 °C, Fan 160 °C, 350 °F, Gas 4), and grease a 23cm (9”) round cake tin.
Cut the plums in half and remove the stones. I find a teaspoon is good for popping the stones out if they're being awkward.
In a large bowl, combine the dry batter ingredients and mix until well combined and free of any lumps. Then stir in the liquids until a smooth batter forms. Do not beat heavily or for any longer than needed to form a smooth batter.
Pour the batter into the cake tin and level. Place the plums on top – cut sides facing down. Sprinkle over the sugar, then the lemon juice.
Bake in the centre of the oven for about 60 minutes. Towards the end of this time test by inserting a cocktail stick into the middle of the cake. It should come out clean. If there is wet batter on the stick, return it to the oven and cook for a couple of minutes more, then test again. Repeat as needed until the stick comes out clean.
Place the cake to cool on a rack, and gently run a knife around the edge to separate it from the tin. You can enjoy it warm or cooled down – it's delicious either way.