Juicy Peach Raspberry Cake

Juicy Peach Raspberry Cake — a sweet, fruity loaf bursting with tender peaches, tart raspberries, and a bright lemon glaze. Moist, soft, and full of summer flavors, this cake is perfect for tea time, brunch, or a light dessert. 🍑🍓🍋

Ingredients

For the Cake:

• 190 g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 115 g unsalted butter, softened
• 150 g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 120 ml sour cream
• 60 ml milk
• 150 g fresh peaches, peeled and diced
• 150 g fresh raspberries

For the Drizzle:

• 60 g powdered sugar
• 30 ml lemon juice

For Garnish:

• Fresh raspberries
• Fresh mint leaves (optional)

Instructions

1️⃣ Preheat and Prepare

1. Preheat the oven to 175°C (350°F). Grease and flour a loaf pan, or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2️⃣ Cream the Butter and Sugar

1. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy — about 2–3 minutes. This step adds air to the batter for a tender crumb.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3️⃣ Combine Wet and Dry Ingredients

1. Add the sour cream and milk to the butter mixture, mixing until just combined.
2. Gradually add the dry ingredients, stirring gently until the batter comes together. Do not overmix — this keeps the cake soft.

4️⃣ Add the Fruit

1. Gently fold in the diced peaches and raspberries using a spatula, being careful not to crush the fruit too much. Their juices will add flavor and moisture to the cake.
2. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

5️⃣ Bake the Cake

1. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
2. If the top begins to brown too quickly, loosely cover with foil for the final 10 minutes.
3. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6️⃣ Make the Lemon Drizzle

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency — add a bit more sugar for a thicker glaze or more lemon juice for a thinner one.
2. Drizzle the glaze over the cooled cake, letting it run down the sides for a beautiful finish.

7️⃣ Garnish and Serve

1. Top the cake with fresh raspberries and mint leaves for a pop of color and freshness.
2. Slice and serve at room temperature or slightly chilled. It pairs wonderfully with a cup of tea or coffee.

Tips & Variations

• Swap peaches for nectarines or apricots depending on the season.
• For extra flavor, sprinkle a bit of lemon zest into the batter or over the glaze.
• Keep leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 15 minutes | Bake Time: 55–60 minutes | Total Time: 1 hour 15 minutes
Servings: 8–10 | Calories: ~320 kcal per slice

Soft, moist, and bursting with fruity flavor, this Juicy Peach Raspberry Cake captures summer in every bite — sweet, tangy, and irresistibly tender! 🍑🍓🍋💖