- Servings : 6
- Cook Time : 60m
- Ready In : 1:10 h
- 175g butter, softened
- 180g caster sugar
- 2 lemons, zested
- 3 eggs
- 250g cake flour, sifted
- 1 tsp baking powder, sifted
- 60ml plain yoghurt
- 3 peaches, stoned and thinly sliced
- Icing sugar, to dust
Preheat oven to 160°C. Lightly grease a 25cm round cake tin, and line with non-stick baking paper.
Put the butter, sugar and lemon zest into a food processor or bowl of an electric mixer, and beat until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Add the cake flour, baking powder and yoghurt, and beat or pulse until just combined.
Spoon into the prepared baking tin, top with the sliced peaches, and bake for 1 hour or until a skewer tested in the middle of the pie comes out clean.
Cool for 10 minutes in the tin, then turn out onto a wire rack to finish cooling.
Dust the top with icing sugar, and serve with whipped cream or yoghurt.