Ingredients

1 1/2 cups All-purpose flour measured correctly*

1 1/2 teaspoon Baking Powder

1/4 tablespoons Sea Salt

3/4 cup Unsalted Butter

1 cup Granulated Sugar

3 Eggs - Large - room temperature

1/2 teaspoon Grated Lemon Zest

1/2 teaspoon Vanilla extract

1 pound Peaches (large), pitted, peeled & sliced into cubes (Reserve 1/2 peach to slice for topping)

Preparation

  1. Prep: Preheat oven to 350°F, grease a 9” springform pan with cooking spray. Peel and dice peaches into ½” thick pieces.

  2. In a small bowl, whisk together dry ingredients 1 ½ cups flour, 1 ½ tsp baking powder and ¼ tsp salt.

  3. In a large bowl, beat together butter with 1 cup sugar on high speed for 4-5 minutes or until fluffy. Beat in 3 large eggs, 1 at a time, allowing them to incorporate into batter between each egg. One eggs are in, beat another minute on med/high speed. Grate and beat in ½ tsp lemon zest and ½ tsp vanilla extract.

  4. With mixer on low speed, beat in flour 1/3 at a time, mixing just until well blended. Gently fold in the peaches until well incorporated, then transfer batter to greased springform pan and smooth out the top. Bake at 350° for 50 minutes to 1 hour or until a toothpick inserted into the center comes out clean without wet batter. Let cake cool in pan 10 minutes then run a thin spatula around the edges to loosen from the pan and allow the cake to cool to room temperature.

  5. Dust cake with powdered sugary and arrange reserved peach slices in a ring around the center of the cake.