Peach Lemon Cake
Prep time: 20 min
Cook time: 35 min
Servings: 8 slices
1 egg yolk
2 cups sliced peaches- fresh or frozen (when using fresh peaches, peel off the skin)
1/2 cup salted butter
1 cup sugar
1/2 tsp baking powder
2/3 cup flour
2 tsp vanilla extract
zest of 1 1/2 lemons
whipped cream, for serving (optional)
**Vegan note: use about 1/4 cup carbonated water for each egg OR flax egg. Use vegan butter OR coconut oil.
**Gluten free: replace the flour to a brand of your choice.
Preheat your oven to 350F. Butter an 8.5 or 9-inch cake pan.
Over a medium heat, melt the butter in a skillet. Reduce the heat to a simmer and add peaches. Cook for about 8-10 minutes. Strain butter from the peaches, saving the butter on the side.
In a bowl, mix baking powder and flour.
In a separate bowl, mix the eggs until they're scrambled. Add the sugar, vanilla extract, lemon zest, and strained butter to the egg mixture. Mix until combined.
Stir in the flour mixture and cooked peaches until combined. Pour the cake batter into the cake pan and back in the oven for 30-35 minutes, until the top of the cake is golden brown.
Cool the cake for 30 minutes to an hour. Once cooled, flip the cake out of the pan and dust with powdered sugar. You can add some whipped cream and chopped fresh peaches on top for some extra yummies. Enjoy!