1. soft, light, and super moist 2. heavy cream makes creamy taste 3. fine and velvety cake crumbs 4. full of peachy flavor
Sift together the flour, baking powder, and salt in a bowl; set aside.
Beat butter until creamy and gradually add sugar. Beat until light and fluffy about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Add the lemon zest and vanilla and mix well.
Turn the speed to low and add the flour mixture in three parts,
alternating with the heavy cream. Mix until the flour is just barely incorporated.
Coat diced peaches with a little flour and add to the cake batter. Stir into the cake batter until combined. Do not over mix.
Put the cake batter into a prepared pan and smooth the top with a fork. Bake at 325˚F for 60-70 minutes.
Place the cake pan on a wired rack and let cool for 20 minutes. Unmold the cake and let cool completely before slicing.