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.
