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Plum Berry Sheet Cake with a Lemon Vanilla Glaze

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Eva Kosmas Flores

Ingredients

Lavender Plum Berry Sheet Cake

  • 1 1/3 cups flour
  • 1 cup almond meal/almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain greek yogurt full fat
  • 3/4 cup sugar
  • 1/2 cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • Finely grated zest from 1 lemon
  • 2 eggs
  • 1 and 1/2 cups fresh berries
  • 1/2 of a plum cut into roughly 1-inch cubes
  • 3/4 cup buttermilk

Lemon Vanilla Glaze

  • 1 and 1/2 cups powdered sugar
  • 1 tablespoon plus 1 teaspoon milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Garnish

  • 2 cups fresh berries
  • 1/2 of a plum cut into 1/2-inch thick slices

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. In a medium-sized bowl, mix together the flour, almond meal, salt, and baking soda until well blended. Set aside. Mix the sugar, olive oil, yogurt, honey, and vanilla together in a large bowl at medium speed until smooth. Add the lemon zest, then the eggs, one at a time, mixing well between each addition. Alternate between adding the flour mixture and the buttermilk to the egg mixture until the batter is just blended. Gently stir in the berries and plum pieces. Pour the batter into a well-greased 9 x 13-inch baking pan and bake for 25-30 minutes, or until the cake is golden brown on top and set. Remove from oven and allow to cool.

  2. While the cake is cooling, you can prepare the glaze. Whisk together all of the ingredients in a medium-sized bowl until smooth. Set aside. Once the cake has cooled down and is comfortably warm, evenly drizzle the glaze back and forth over the cake until all the glaze has been used, then garnish with the fresh berries and plum slices. Serve immediately.