The rich taste of peach and the creaminess of this cake will bring a smile to your face today. Give it a try and enjoy!
Cook Time: 1 hr 8 mins | Total Time: 1 hr 8 mins | Yield: 1 Cake
1 1/2 c butter 3 sticks
3 c granulated sugar
5 eggs room temperature
2 tsp vanilla extract
3 c all-purpose flour sifted
1 tsp baking powder
1/2 tsp salt
1/2 c sour cream
Zest of 1 lemon
1 lb frozen sliced peaches thawed, lightly pureed (I used a little over 2 1/4 cups)
1 c confectioners’ sugar
1/2 tsp vanilla extract
1 tbsp milk
Step 1: Prepare the oven and preheat to 325 degrees F.
Step 2: Apply cooking spray and flour in a Bundt pan.
Step 3: In a small mixing bowl, add the butter and sugar. Beat until well combined.
Step 4: Add in eggs gradually and beat every addition.
Step 5: Add in vanilla extract and stir until well blended.
Step 6: In a small mixing bowl, add the flour, baking powder, and salt. Sift together.
Step 7: Transfer the flour mixture into the wet ingredients. Stir until well mixed.
Step 8: Add in the sour cream and stir until well combined.
Step 9: Add the peaches and lemon zest. Stir until well mixed.
Step 10: Transfer the batter into the prepared Bundt pan.
Step 11: Place the pan inside the preheated oven and bake for 8 to 10 minutes or until done.
Step 12: Remove from the oven and let the cake sit at room temperature to cool.
Step 13: In a small mixing bowl, add the milk, powdered sugar, and vanilla. Whisk until well combined.
Step 14: Drizzle the glaze over the cooled cake. Allow the glaze to dry up before serving.
Step 15: Serve vanilla ice cream and enjoy!