Ingredients
Method
- Preheat the oven to 356º F (180° C). Grease and line a round baking cake pan of approximately 9 inched (23 cm) in diameter with parchmet paper.
- To cut the peaches, peel them or leave them with the skin on. Cut them in half and then into slices or small cubes, as you prefer.
- In a medium bowl, sift the flour with the baking powder and salt.
- Place the butter and the sugar in a large bowl and cream together with an electric mixer or hand whisk for 2-3 minutes until light and fluffy.
- Mix in the eggs one at a time, beating for 30 seconds after each addition. Add the lemon zest with the vanilla extract and beat until blended.
- Add the flour mixture in 3 separate additions alternateling with the milk, mixing after each addition. Beat for 1 minute more until smooth.
- Finally, add 3/4 of the chopped peaches and continue to beat for a few seconds just until blended.
- Pour the mixture into the mold and sprinkle the remaining peaches on top. Bake at 356º F (180° C) for approximately 45 minutes until a wooden toothpick comes out clean when inserted.
- Once the cake is ready, take it out of the oven, let it rest for 10 minutes, then turn it out and put it on a rack to cool down for at least another 10 minutes.
- If desired, decorate with a little powdered sugar and peaches on top and serve.