A moist, fruity cake featuring fresh peaches and raspberries, topped with a zesty lemon glaze for a light and refreshing dessert.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup milk

1 cup fresh peaches, peeled and diced

1 cup fresh raspberries

1/2 cup powdered sugar

2 tablespoons lemon juice

Fresh raspberries and mint leaves for garnish

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Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the sour cream and milk to the butter mixture and mix until just combined. Gradually add the dry ingredients and stir until combined.
Gently fold in the diced peaches and raspberries, being careful not to crush the berries.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
Top with fresh raspberries and mint leaves before serving.

You can use frozen peaches and raspberries, but be sure to thaw and drain any excess liquid before adding to the batter.
If you prefer, substitute sour cream with plain yogurt for a similar texture and flavor.
For added moisture, you can add a few tablespoons of applesauce or extra sour cream.
Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
If you’re short on time, the lemon glaze can be skipped, but it adds a nice tangy touch to balance the sweetness of the cake.