Peach cake

The peach cake is a soft and fragrant dessert, perfect for breakfast or for any other moment of the day, even better if it is made with fresh peaches and not in syrup.
Emulsify the eggs, oil and yogurt with a blender. In a bowl, add the sugar and the cream made with eggs, oil and yogurt, mix well with a whisk. Add the sifted flour with the baking powder and the grated peel of a lemon, and knead until having a homogeneous mixture. Now move to the peaches. Wash them and cut three into thin wedges without removing the peel. Oil and flour a mold of about 20 cm. Pour half of the mixture and arrange the sliced peaches on top, add the remaining mixture and complete with the other peaches. Preheat the oven to 180°C and bake your peach cake for about 50 minutes. Do the toothpick test to check the cooking. Take it out and let it cool.
Meanwhile, cut the last remaining peach and caramelize it in a pan with the juice of half a lemon and a few spoons of sugar, the syrup sets in a few minutes. Serve the cake with the caramelized peaches.