German Plum Cake (Pflaumenkuchen) vs Zesty Lemon Drizzle Cake

Both cakes lean on butter, sugar, egg and baking powder, yet they handle them differently. The Pflaumenkuchen works cold, diced butter and a single egg into a quickly kneaded shortcrust, then crowds it with halved plums dusted with sugar and cinnamon, baking until the fruit is tender and the pastry edges golden. The lemon drizzle cake creams soft butter and sugar until fluffy, beats in three eggs, and adds milk and lemon zest for a soft loaf. Its finish is a sharp lemon-sugar drizzle poured over the hot, pierced cake to soak in and leave a sticky top.