Today is supposed to be the gloomiest day of the year.
But let’s not dwell on that.
Yes, we’re all trying to ‘be good’ after Christmas, but just for today why not bake a yummy treat and take it to work or to a neighbour or a friend?
Share a slice of this scrummy Peachy Lemon Cake and have a chat with someone who you think may need a little cheering up.
Some kind words (and cake), can make all the difference….
This recipe is taken from the 2018 Dairy Diary, which is still available to purchase here.
Peachy Lemon Cake
Calories 285 per portion
Fat 17g (10g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
- Butter 175g (6oz), softened
- Golden caster sugar 150g (5oz) plus extra for sprinkling
- Lemons 2, finely grated zest only
- Eggs 3 large
- Plain flour 150g (5oz)
- Baking powder 1 tsp
- Plain yogurt 4 tbsp
- Peaches 3, stoned and each cut into 8 wedges
- Plain yogurt or crème fraîche to serve (optional)
Instructions
- Preheat oven to 180°C/160°fan/Gas 4. Line a 23cm (9in) cake tin with baking paper.
- Cream together butter, sugar and lemon zest until light and fluffy. Gradually beat in eggs then sift in flour and baking powder. Gently stir in yogurt.
- Spoon mixture into prepared tin and scatter peach wedges randomly on top, pressing them in a little. Bake for 1 hour until risen and golden. 4 Cool in tin for 10 minutes then cool on a rack. Refrigerate. 5 Sprinkle with sugar and serve with yogurt or crème fraîche.
A Dairy Diary recipe.
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