3/4C (6 oz) (170 gr)unsalted butter, at room temperature
1C (7 oz) (200 gr)white sugar
2eggs, big
The zest of 1 lime or 1/2 a lemon
1tsp (0.17 fl oz) (5 ml)vanilla extract
1/4C (2 fl oz) (60 ml)whole milk
Confectioners sugar (powdered sugar) and more fresh peaches, to decorate(optional)
Instructions
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.