Ingredients

- 200g soft butter

- 200g sugar

- 3 eggs

- 300g all-purpose flour

- 1 tablespoon baking powder

- 1 teaspoon baking soda

- ¼ teaspoon salt

- 200g cup sour cream

- Grated peel of a small lemon

- Juice of half of the lemon

- 5-6 large nectarines

- 50g all-purpose flour

Optional coating - fruit jam

Beat the butter with the sugar until the mixture is creamy and smooth.

Add the eggs in one by one and mix well in between until blended. Sift about half of the flour (150g) into the bowl.

add half the sour cream (100g), and stir until relatively uniform.

Sift in the rest of flour (150g) together with baking powder, baking soda, and salt,

and add the remaining sour cream. Mix. Add in lemon juice and lemon peel.

Cut the nectarines into cubes and place in medium bowl. Add 50g flour and mix. This will prevent the fruit from sinking into the bottom of the cake.

Add nectarine into the other bowl and mix. Surfaces in a rectangular or round baking pan

Bake in oven preheated to 180°C (360F) until a toothpick stuck in the middle comes out clean. This can take 35 to 45 minutes. You can spread fruit jam on top of the cake 10 minutes before baking is done. Serve cold.