Description
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.
- Prep Time: 20 minutes
- Cook Time: 55 to 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimated 285 kcal
- Sugar: Estimated 22g
- Sodium: Estimated 165mg
- Fat: Estimated 13g
- Saturated Fat: Estimated 8g
- Unsaturated Fat: Estimated 4g
- Trans Fat: 0g
- Carbohydrates: Estimated 39g
- Fiber: Estimated 2g
- Protein: Estimated 4g
- Cholesterol: Estimated 70mg