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🍽️ Juicy Peach Cake with Lemon Glaze

196 kcal · 30 min · 4 servings

Ingredients

• 500 g peaches (4 peaches)
• 1 organic lemon
• 130 g yogurt butter (room temperature)
• 1 pinch salt
• 120 g cane sugar
• 3 eggs
• 20 g ground poppy seeds
• 230 g wheat flour
• 70 g whole wheat flour (5 tbsp)
• 3 tsp baking powder
• 70 ml buttermilk
• 20 g breadcrumbs (2 tbsp)
• 50 g powdered sugar (5 tbsp)

Instructions

1. 1. Wash the peaches thoroughly and pat them dry with a kitchen towel.
2. 2. Cut the peaches in half, remove the pits, and dice the flesh into approx. 1 cm cubes.
3. 3. Rinse the lemon under hot water and dry it thoroughly.
4. 4. Grate the fine zest from half the lemon using a fine grater.
5. 5. Squeeze the halved lemon and set the juice aside for later.
6. 6. Place 120 g of yogurt butter, a pinch of salt, the lemon zest, and the cane sugar into a large mixing bowl.
7. 7. Beat the butter-sugar mixture with an electric hand mixer on high speed until creamy and fluffy.
8. 8. Add the eggs one by one, beating each egg in well before adding the next one.
9. 9. Mix poppy seeds, wheat flour, whole wheat flour, and baking powder in a separate bowl.
10. 10. Fold the flour mixture into the butter mixture until just combined.
11. 11. Stir the buttermilk into the batter.
12. 12. Gently fold the peach cubes into the batter.
13. 13. Preheat the oven to 180 °C conventional heat (or 160 °C fan-forced / gas mark 2–3).
14. 14. Grease a 22 cm diameter Gugelhupf mold with the remaining butter.
15. 15. Coat the mold with breadcrumbs so the cake releases easily later.
16. 16. Pour the batter into the prepared mold.
17. 17. Bake the cake on the middle rack for approx. 50 minutes.
18. 18. Remove the cake from the oven and let it cool in the mold for 5 minutes.
19. 19. Invert the cake onto a cooling rack or the upside-down oven rack.
20. 20. Let the cake cool down completely.
21. 21. Whisk powdered sugar with 2 teaspoons of lemon juice in a small bowl to form a thick glaze.
22. 22. Drizzle the lemon glaze over the cooled cake using a teaspoon.
23. 23. Allow the glaze to set in the air.

Nutrition per serving

• kcal: 196
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 27 g