lemon peach yogurt cake

I choose this recipe because I had a lonely lemon lying around and lots of yogurt in the fridge. And it’s summer, so maybe some fruit is called for once in a while. My cake testers at work were slightly astonished, but they didn’t complain.

This recipe is again adapted loosely from Smitten Kitchen, who in turn adapted it loosely from Ina Garten.


lemon peach yogurt cake
Prep time
Cook time
Total time
Yields: 8
  • 1½ cups + 2 tablespoons (200g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (235ml) plain whole-milk yogurt
  • ½ cup (95g) sugar
  • ½ cup (100g) brown sugar
  • 4 eggs (S)
  • grated zest from 1 lemon
  • ½ teaspoon pure vanilla extract
  • ½ cup (120ml) vegetable oil
  • 3 peaches, halved
  • ⅓ cup (75ml) freshly squeezed lemon juice
  1. Preheat the oven to 350°F / 175 °C.
  2. Grease a 10 inch / 26 cm cake pan and line with parchment paper.
  3. Sift together 1½ cups flour, baking powder, and salt into a bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
  5. Pour the batter into the prepared pan and place the peaches in the batter.
  6. Bake for about 50 minutes, or until a cake tester placed in the centre of the cake comes out clean.
  7. Allow the cake to cool on a wire rack for 10 minutes.



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