lemony peach cake
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lemony peach cake
  • 175g butter, softened and chopped
  • ¾ cup (165g) caster (superfine) sugar
  • 2 tablespoons finely grated lemon rind
  • 3 eggs
  • 1 cup (150g) plain (all-purpose) flour, sifted
  • 1 teaspoon baking powder, sifted
  • ¼ cup (70g) natural yoghurt
  • 3 peaches, sliced
  • icing (confectioner's) sugar, for dusting
  • double (thick) cream, to serve