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.
lemon peach yogurt cake
- 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
- Preheat the oven to 350°F / 175 °C.
- Grease a 10 inch / 26 cm cake pan and line with parchment paper.
- Sift together 1½ cups flour, baking powder, and salt into a bowl.
- 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.
- Pour the batter into the prepared pan and place the peaches in the batter.
- Bake for about 50 minutes, or until a cake tester placed in the centre of the cake comes out clean.
- Allow the cake to cool on a wire rack for 10 minutes.