Okay okay okay — this cake is so good that people in Italy call it paradise cake. So basically, it’s pretty easy to make it and melts in your mouth — a combo that equates to paradise.
We made this to pair with a delicious Moscato wine that had heavy notes of stone fruit. We were so pumped about how this turned out that we’re bringing it to our next dinner party, so you should too.
Peach Lemon Butter Cake
- Prep Time:20 minutes
- Cook Time:35 minutes
- Total Time:55 minutes
- Servings:5-8 slices
- 2 eggs
- 1 egg yolk
- 2 cup peaches – fresh or frozen (when using fresh peaches, peel the skin off)
- 1/2 cup salted butter
- 1 cup sugar
- 1/2 teaspoon baking powder
- 2/3 cup flour
- 2 teaspoon vanilla extract
- Zest of 1 lemon
- Powdered sugar
Preheat oven to 350°F.
Butter an 8.5- or 9-inch cake pan.
Over a medium heat, melt butter in a skillet.
Reduce 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 eggs until they’re the consistency of scrambled.
Add sugar, vanilla extract, lemon zest, and strained butter to the egg mixture. Mix until combined.
Stir in flour mixture and cooked peaches until combined.
Pour cake batter into cake pan and bake 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 cake out of the pan and dust with powdered sugar. Enjoy with a scoop of vanilla ice cream or on its own.