- 1 1/2 cups of butter
- 3 cups granulated sugar
- 5 room temperature eggs
- 2 1/2 tsp vanilla extract
- 3 cups of all-purpose flour (add 6 additional Tbsp if using White Lily flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- zest of 1 lemon
- 1lb of frozen sliced peaches, chopped
- 1 cup confectrioners sugar
- 1-2 tablespoons of milk
Preheat oven or grill to 325° F.
Grease and flour your pan. I prefer to use a bundt but loaf pans are fine.
Cream together butter and sugar. Mix in eggs, one at a time. Mix in 2 teaspoons of vanilla extract, reserving 1/2 teaspoon for glaze. Sift together flour, baking powder, and salt. Add this mixture to the egg mixture. Mix in sour cream. Fold in lemon zest and peaches. Spoon batter into prepared pan.
Bake for 50 minutes then start testing for doneness with toothpick test.
Let the cake cook until the pan is warm to the touch. Then flip cake on to a cooling rack.
While the cake cools, prepare glaze. To do so, mix together powdered suagr, remaining vanilla, and milk. Add one tablespoon of milk at a time until you get your glaze to desired consistency.
Drizzle glaze on completely cooled cake. Let glaze harden and serve.
Author recommendations: Serve cake with fresh peach slices and fresh whipped cream. Slice cake and grill until edges are crispy - then serve with vanilla ice cream.