Lemony Peach Cake

By Donna Hay

Lemony Peach Cake
Lemony Peach Cake recipe by Donna Hay, brought to you by MiNDFOOD.

Make the most of the stone fruit season and try this fresh, tangy lemon and peach cake. Serve with a small dollop of creamy Greek yoghurt for an afternoon treat.

Serves 6

175g butter, softened and chopped

¾ cup caster sugar

2 tbsp lemon rind, finely grated

3 eggs

1 cup plain flour, sifted

1 tsp baking powder, sifted

¼ cup natural yoghurt

3 peaches, sliced

icing sugar, for dusting

double (thick) cream, to serve

1 Preheat the oven to 160C. Place the butter, sugar and lemon rind in the bowl of an electric mixer and beat for 6-8 minutes or until light and creamy. Gradually add the eggs, beating well after 
each addition.

2 Add the flour, baking powder and yoghurt and beat until just combined. Spoon into a lightly greased 25cm-round cake tin lined with non-stick baking paper.

3 Top with the peaches and bake for 1 hour or until cooked when tested with a skewer through the centre.

4 Allow to cool for 10 minutes in the tin, then turn out onto a wire rack to cool. Dust with icing sugar and serve with cream.



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