Greek Peach Cake

Set oven to 375 F

8 oz. Butter
2 cups Granulated sugar
3 Eggs
2 Tbl Lemon juice
1 Tbl Lemon zest
2½ cups All purpose flour
½ tsp Baking soda
½ tsp Salt
8 oz. Vanilla greek yogurt
12 oz. Fresh peaches sliced

• Sift together 2 ¼ cups of the flour, baking soda and salt.  Set aside
• Mix the sugar with the zest rubbing with your hands
• Cream together the butter and the sugar until light and fluffy
• Beat in the eggs, one at a time
• Stir in the lemon juice
• Alternate the flour mixture and the yogurt, mixing until just incorporated, don’t overmix
• Toss the sliced peach with the remaining ¼ cup of flour; gently mix them into the batter
• Spread the batter into a sprayed half sheet pan
• Place the cake in the oven set at 375 F, then reduce the temperature to 325 F and bake for 30 minutes or until done