Peach& lemon cake
Serves 10 Ready in 1 hr 10 min
175g butter, softened
150g castor sugar, plus extra for sprinkling Finely grated zest of 2 lemons
150g plain flour
1 tsp baking powder
4 tbsp plain yoghurt
3 peaches, stoned and cut into wedges Crème fraiche or whipped cream, to serve
1 Heat the oven to 180°C. Beat the butter, sugar and lemon zest in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sift in the flour and baking powder and then add the plain yoghurt. Mix until just combined.
2 Spoon the mixture into a 23cm round cake tin lined with baking paper and scatter the peach wedges on top. Bake for about 55 min or until cooked and golden.
3 Cool for 10 min, then take out of the tin and leave to cool on a wire rack. Sprinkle with sugar and serve with crème fraiche or whipped cream.
1 201kJ per serving 30g carbs 17g fat 10g sat fat