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Peaches are not my favorite fruit.  They are delicious, but I don’t use them as much as I should.  This cake is a wonderful mix of zesty lemon and sweet juicy peaches – in cake.  Excellent.  Plus it’s really easy.

• 175g butter, softened
• 3/4 c (165g) caster (superfine) sugar
• 2 Tbsp finely grated lemon rind
• 3 eggs
• 1 c (150g) plain flour
• 1 tsp baking powder
• 1/4  c (70g) natural yoghurt
• 3 peaches, sliced
• icing (confectioner’s) sugar, for dusting
• double cream, to serve

Preheat the oven to 160°C (320°F). Grease a 25cm-round cake tin lined with baking paper

Place the butter, sugar and lemon rind in a bowl and beat until light and creamy. Gradually add the eggs, beating well after each addition.  Add the flour, baking powder and yoghurt and beat until just combined. Spoon into the prepared tin.  Top with the peaches and bake for 1 hour or until cooked when tested with a skewer. Allow to cool in the tin, then turn out onto a wire rack to cool. Dust with icing sugar and serve with cream.

Recipe adapted from: Donna Hay

Song for this recipe:

“Peach Trees” Rufus Wainwright