Peach and lemon cake
Skill level: Easy peasy
Costs: Cheap as chips
This peach and lemon cake is the perfect bake for beginner bakers - with a light, simple batter and natural sweetness from the fruit, it's quick and easy to make and looks fantastic without the need for extra decoration or icing. This sponge tastes great served with your afternoon cuppa, or with a blob of whipped cream for dessert.
- 175g butter, softened
- 150g caster sugar (golden 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 crème fraiche or whipped cream.
Nutritional information per portion
- Calories 221(kcal)
- Fat 12.0g
- Saturates 5.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.