Instructions

1. Preheat oven to 350 F or 325 F convection.
2. Spray 2 8 x 4 loaf pans or an 8 x 8 square baking pan with cooking spray and line with parchment.
3. In a medium size bowl, measure and sift together dry ingredients: flour, baking powder and salt.
4. In a large mixing bowl combine and whisk together wet ingredients: eggs, oil, milk or cream, lemon juice, zest and vanilla. Add in sugar and whisk well.
5. Peel and chop peaches and set aside. Optional: stir in 2T sugar and ½ t cinnamon.
6. Add flour mixture to wet mixture. Set whisk aside. Use a spatula or large mixing spoon to gently stir batter just until flour lumps disappear.
7. Mix in peaches and their juices with as few strokes as possible until just combined.
8. Pour batter into prepared cake or 2 loaf pans. Bake single cake 65 -75+ minutes. Bake loaves 45 – 50+ minutes, checking after 40 minutes. Check cakes for doneness by inserting a toothpick into the center, which should come out clean.
9. For glaze, whisk together powdered sugar, lemon juice and milk (Or use 3T milk of choice and no lemon juice). Pour glaze into a small Ziploc bag; secure the top with a rubber band and use scissors to cut off a tiny corner of the bag. Make a design over the cooled cake, such as a zigzag or wavy pattern. Or just pour glaze over top of cake and smooth with a butter knife.