Peach Raspberry Cake with Lemon Glaze is a soft, moist summer loaf cake made with fresh peaches, raspberries, sour cream, vanilla, and a bright lemon glaze.
Ingredients
Scale
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup fresh peaches, peeled and diced
1 cup fresh raspberries
1 cup powdered sugar, for glaze
2 tablespoons lemon juice
Fresh raspberries and mint leaves, for garnish
Instructions
Preheat the oven to 350°F or 175°C. Grease and flour a loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light, pale, and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the sour cream and milk to the butter mixture and mix until smooth and combined.
Gradually add the dry ingredients to the wet mixture, mixing just until the flour disappears.
Gently fold in the diced peaches and fresh raspberries, being careful not to crush the berries.
Pour the batter into the prepared loaf pan and smooth the top evenly.
Bake for 55 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Drizzle the lemon glaze over the cooled cake.
Garnish with fresh raspberries and mint leaves before slicing and serving.
Notes
Use softened butter, not melted butter, for the best tender crumb.
Do not overmix the batter after adding the flour, or the cake may become dense.
Use fresh, ripe peaches and raspberries for the best flavor and color.
Fold the raspberries gently so they stay visible in the cake instead of breaking apart.
Let the cake cool completely before adding the lemon glaze so the glaze sets properly.
If the glaze is too thin, add more powdered sugar a little at a time.
If the glaze is too thick, add a few drops of lemon juice until it reaches a drizzle consistency.
For a dairy-free version, use coconut cream instead of sour cream and almond milk instead of regular milk.
Add a pinch of cinnamon to the dry ingredients for a warmer flavor.
Add chopped almonds or walnuts for a nuttier texture.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze the cake without glaze for the best texture.
