Ingredients
- 3 tbsp butter (90g)
- 1 cup sugar
- 2 eggs
- Grated rind of 1 lemon
- 1 tbsp lemon juice
- 1 1/2 cups flour (200g)
- 1 tsp baking powder
- 1/2 cup milk
- 4 thin slices lemon
- 6 nectarines
- 2 tbsp brown sugar
- Icing sugar for dusting
Method
Preheat oven to 180C. Oil or butter a loaf tin. Cream butter and sugar in food processor until pale. Beat in eggs, one at a time, and add the rind and lemon juice.
Sift flour and baking powder, and add to mixture alternately with milk.
Mix well, then pour into tin and arrange lemon slices along the top. Bake for 45-55 minutes until lightly golden. To test, pierce cake with a thin skewer. It should come out clean, not sticky.
Cool for 10 minutes in tin, then turn out onto wire rack.
Cut nectarines in half, cutting around the stone. Pull out stone, sprinkle each nectarine half with brown sugar and place under a hot grill for a few minutes until sugar caramelises to a light golden brown.
Slice cake and serve each person a piece and two nectarine halves. Dust with icing sugar and serve with yoghurt on the side.
