Ingredients :
For the Cake:
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
For the Lemon Glaze :
1/2 cup powdered sugar
2 tablespoons lemon juice
Garnish (optional):
Fresh raspberries
Mint leaves
Directions :
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate Sour Cream and Milk: Add the sour cream and milk to the butter mixture, mixing until fully combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Add the Peaches and Raspberries: Gently fold in the diced peaches and fresh raspberries.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
Garnish and Serve: Garnish with fresh raspberries and mint leaves before serving for an extra touch of freshness.
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Kcal: 290 kcal per serving
Servings: 8 servings