Lemony peach and raspberry cake

My mum's having a house warming party tonight and I've been asked to bring some cakes. A great excuse for a baking marathon to try some recipes out I've recently been salivating over on Pinterest! The first cake was this lemon and yoghurt cake topped with raspberries and peaches. I've adapted it from a nectarine cake recipe from Technicolor Kitchen. A lovely fresh cake for an early spring sunshiny day.

Ingredients

8oz butter, softened
8oz caster sugar
Finely grated zest of 2 lemons
½ tsp vanilla extract
4 eggs
8oz self-raising flour
1 tsp baking powder
Pinch of salt
5tbsp plain yogurt
2 peaches, sliced

100g raspberries
Icing sugar, for dusting

Method

1. Preheat oven to 180°C and grease and line a 9inch loose-bottomed round cake tin.
2. Place the butter, sugar, lemon zest and vanilla in a large bowl and beat until light and creamy.
3. Add the eggs, one at a time, beating well after each addition.
4. Sift the flour, baking powder and salt over the mixture.
5. Add the yogurt and beat until just combined.
6. Spoon the batter into the prepared tin and smooth the surface.
7. Top with the peach slices and raspberries.
8. Bake for 50-60 minutes or until risen and golden and a cake tester comes out clean.
9. Cool in the tin for 15 minutes then carefully unmold and leave to cool completely on a wire rack.
10. Dust with icing sugar before serving.