*When measuring flour, do not push a cup into the container. Always fluff the flour a little with a spoon and then spoon it into the measuring cup. This is a more accurate way of measuring flour. Pushing a cup into the flour will compact it and you will use more.
*Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
*When you’re using both the lemon zest and the juice, always zest the lemon first. Avoid the white pith, it is bitter.
*I add the zest when creaming the butter and sugar. The abrasiveness of the sugar helps to release the essential oils in the zest. It brightens and heightens the flavour.
*The Australian tablespoon is 20 ml size (4 teaspoons), whereas it is 15ml (3 teaspoons) in many other countries.
*Instead of peaches, you can use apricots, nectarines or plums.
*I have used frozen raspberries. Use them directly from the freezer, don’t defrost them first. They will “bleed” a little colour into the batter but I think that’s quite pretty.
*You can use other berries. Strawberries or blueberries are also delicious.
*For a slightly different flavour, you could use an orange for the zest and the juice. Orange goes beautifully with peach and raspberry.