Lemony Peach Cake

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donna hay

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Ingredients

175 g 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

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