Peach and lemon cake

Peach and lemon cake

175g butter, softened

150g caster sugar (brown preferably), plus extra for sprinkling

Finely grated zest of 2 lemons

 3 eggs

150g plain flour

1tsp baking powder

4tbsp plain yogurt

3 peaches, stoned and cut into wedges

Creme fraiche or whipped cream, to serve

You will need:

23cm (9in) round cake tin, roughly lined with baking parchment

instead of cream, you can serve cake with a sauce made by adding lemon juice to a sugar syrup.Set the oven to 180?C/350?F/Gas mark 4. Put the butter, sugar and lemon zest in a large bowl. Using an electric hand-whisk, beat for 1-2 mins until the mixture is really light and creamy.Beat in the eggs, one at a time. Sift in the flour and baking powder and then add the yogurt. Mix until just combined.Spoon the mixture into the cake tin and scatter the peach wedges on top. Bake for about 55 mins until cooked and golden. Test with a skewer. Cool for 10 mins, then take out of the tin and leave to cool on a wire rack. Sprinkle with sugar and serve with cre?me fraiche or whipped cream.<<All Credits To Author>>

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