Peachy Lemony Cake

Peachy Lemony Cake

Serves: 10
Calories per serving: 221
Fat per serving: 12g
Saturated fat per serving: 5g
Suitable for freezing: YES

–          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

–          Créme fraiche or whipped cream, to serve

–          23 cm roundcake tin, roughly lined with baking parchment

1.       Set the oven to 180%C or Gas Mark 4. Put the butter, sugar and lemon zest in a large bowl. Using an electrichand-whisk, beat for 1-2 mins until the mixture is really light and creamy.

2.       Beat int he eggs, one at a time. Sift in the flour and baking powder and then add the yogurt. Mix until just combined.

3.       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 créme fraiche or whipped cream.