Fresh Peach Cake for 8 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, toss sliced peaches with lemon juice, 1 tbsp granulated sugar, and cinnamon. Set aside to macerate.
3. In a large bowl, whisk together flour, 1 cup granulated sugar, baking powder, and salt.
4. Add softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
5. Beat in eggs one at a time, then stir in the vanilla extract.
6. Gradually pour in the milk, mixing until the batter is smooth and velvety.
7. Pour half of the batter into the prepared pan, arrange half of the peach slices on top, then pour the remaining batter over the peaches and top with the remaining fruit.
8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack. Whisk powdered sugar, milk, and vanilla together to create a glaze and drizzle over the warm cake.