Preheat the oven to 350 degrees Fahrenheit

Grease a rectangular 9 by 13 inch Cake Pan

Slice and Pit the Plums... set them aside... if the plums are BIG... you can cut them into fourths, otherwise go with halves.

In a mixing bowl, cream the butter and sugar until light and fluffy... about 5 minutes.

Add the grated Lemon Zest... beat, and scrape down the sides.

Add the eggs one at a time... beat and scrape between eggs.

Add the Baking Powder to the Flour in a mixing bowl, then slowly (unless you really want to wear it) add the flour mix to the butter mixture.

Scrape down..

When mixed (you don't need to overmix) spread the batter into the pan. Now... this can be a bit fiddly. I found it easiest to start with a spatula, then I rub my hands the residue on the butter wrapper... and press the dough to the corners.

(Optional- Sprinkle the dough with a teaspoon of Vanilla Pudding Powder. This is best if your plums are REALLY JUICY...it absorbs some of the extra liquid)

Shingle the Plums onto the batter... (then sprinkle them with a few more teaspoons of Vanilla Pudding Powder, if you want to)

Sprinkle with some of the Pearl Sugar (or a teaspoon of regular sugar) to sweeten the plums if you want)

Bake for 35- 40 minutes... should be beginning to brown at edges... will rise up and around plums.

Take from oven ... sprinkle with a few Tablespoons of Pearl Sugar

Let cool on Cooling Rack

When Cool... sprinkle on a few more spoonfuls of Pearl Sugar.

Cut and eat.

This cake is WONDERFUL with a schlag of Sahne... that's a scoop of Whipped Cream!