3

Tbs

butter

1

cup

sugar

2

eggs

1

lemon; grated rind

1

Tbs

lemon juice

1½

cups

flour

1

tsp

baking powder

½

cup

milk

4

thin slices lemon

6

nectarines

2

Tbs

brown sugar

icing sugar; for dusting

1

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.

2

Sift flour and baking powder, and add to mixture alternately with milk.

3

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.

4

Cool for 10 minutes in tin, then turn out onto wire rack.

5

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 caramelizes to a light golden brown.

6

Slice cake and serve each person a piece and two nectarine halves. Dust with icing sugar and serve with yoghurt on the side.