Get the oven up to 160C and get out the Electric Mixer. Prep a 23cm baking tin. I like the spring-form ones. 

1. Cream the butter, sugar and lemon zest really well in the mixer until it's, erm, creamy.

2. Add the eggs one at a time and beat each one in thoroughly before adding the next.

3. Sift in the flour and baking powder and stir it through.  

4. Set the mixer on low and pour in the yoghurt. Only mix till it's combined and then stop. 

5. Slop the whole lot into your cake tin and top with the peaches. You'll probably use nearly the whole tin, but not quite. 

Bake for about 50 - 55 mins. 

Top Tip:

When it has about 15 minutes left to bake, brush on lemon juice and sprinkle plain white sugar lightly over the top. Continue baking.