Do you have something that you like the idea of, more than you actually like?
For me, one such thing is cake. Sure I love creating and baking cakes, but the eating part – yeah not so much. I tend to find them a bit rich and sweet, and after few bites, I’m generally done.
It’s not that I hate cake, it’s just not what I tend to choose when considering the dessert menu.
And it seems that Miss C also shares my ambivalence towards cake. At parties she will politely take a slice of birthday cake when offered, if anything not to miss out on the ritual of the celebration, but moments later she will inevitably ask me quietly if she actually has to eat it.
A lolly bag on the other hand? Well she can empty that in a matter of seconds.
This little cake, however, I thoroughly enjoyed. It was rustic, light and lemony, and not overly sweet. The little pops of fresh peach throughout were also a nice flavour surprise.
In fact, I enjoyed this cake so much that I ate the whole slice. Who knows, I might even have another slice today…
|Prep Time||15 minutes|
|Cook Time||1 hour|
- 180 g butter softened
- 150 g caster sugar
- 2 tbs lemon zest
- 2 eggs
- 1 cup plain flour sifted
- 1 tsp baking powder sifted
- 1/3 cup natural yoghurt sliced
- 2 peaches sliced
- icing sugar to serve
- Preheat oven to 160C, and grease / line a round cake tin with baking paper.
- Cream the butter, sugar and lemon zest for 5 minutes, or until pale and creamy. Add the eggs, one at a time, beating well after each addition.
- Add the flour, baking powder and yoghurt, and mix until just combined. Spoon into the prepared cake tin, and top with sliced peaches.
- Bake for 1 hour, or until an inserted skewer comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar to serve.
2 thoughts on “Peach and Lemon cake”
This looks simple and a lovely way to celebrate the start of the summer stone fruit season.
Nicely simple and great for using up those last bits of yogurt!