INGREDIENTS:
1 1/2 cups (3 sticks) butter
3 cups (600 grams) granulated sugar
5 eggs room temperature
2 teaspoons vanilla extract
3 cups (345 grams) all-purpose flour sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) sour cream
zest of 1 lemon
1 lb frozen sliced peaches thawed, lightly pureed
INSTRUCTIONS:
1.Preheat oven to 325 F then grease and flour a cake pan then set it aside.
2.Cream together butter and sugar then mix in eggs one at a time, once mixed in, add vanilla extract and mix until well combined.
3.Sift together flour, baking powder, and salt then add the dry ingredients to wet ingredients.
4.Mix in sour cream to the batter once all the dry ingredients are moistened.
5.Fold in lemon zest and peaches then pour the batter into prepared pan.
6.Bake for 1 hour and 8-10 minutes (check it at the 1-hour mark).
7.Let the cake cool in pan until the pan is warm to the touch before removing the cake from pan and let finish cooling on a cooling rack.
8.Dust the top with powdered sugar then serve.
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