Fresh Peach Cake

by Pecorari Elisa

Fresh Peach Cake

Indulge in the lusciousness of a homemade fresh peach cake that will transport your taste buds to a realm of pure bliss. Bursting with the natural sweetness and juiciness of ripe peaches, this delightful treat is the perfect way to savor the flavors of summer. With its moist and tender crumb, complemented by hints of aromatic cinnamon and zesty lemon, this cake is a true celebration of the season's bounty.



  • Round Cake Pan
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • 2-1 Scraper & Spatula 10"
  • Silicone Brushes Set of 2
  • Whisk (Silicone or Stainless Steel)


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup oil 
  • 2/3 cup granulated sugar, plus 1 Tablespoon for the peaches
  • 2 large eggs, at room temperature
  • 3/4 cup plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 3 sliced peaches
  • Ground cinnamon (optional)
  • Confectioners' sugar for topping (optional)


  1. Preheat the oven to 350°F (177°C) and grease a springform pan or round cake pan.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate medium bowl, mix together the oil, 2/3 cup sugar, eggs, yogurt, vanilla and almond extracts, lemon juice, and lemon zest until well combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until the batter is creamy and slightly thick. You should have just over 3 cups of batter.
  5. Pour approximately half of the batter into the prepared pan, spreading it evenly. Next, arrange the cinnamon-sugared peaches in a uniform layer on top of the batter. Then, carefully spread the remaining batter over the cinnamon peach layer. Finally, top it off with the remaining sugared peaches.
  6. Bake the cake for approximately 50-55 minutes, or until a toothpick inserted into the center comes out clean. To prevent over-browning, you can loosely cover the cake with aluminum foil around the 30-minute mark.

  7. Once baked, remove the cake from the oven and place the pan on a wire rack. Allow it to cool for a minimum of 30 minutes before slicing, or let it cool completely. If desired, you can dust the cake with confectioners' sugar before serving.

  8. For storage, cover any leftovers and keep them at room temperature for up to 2 days. Alternatively, you can store the cake in the refrigerator for up to 8 days. Please note that if you dusted the cake with confectioners' sugar, it may melt and absorb into the cake after a few hours.

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