OKANAGAN PEACH AND FRASER VALLEY RASPBERRY POUND CAKE

Ingredients

• 2¼ cups (560 ml) all-purpose flour, plus extra for dusting
• ½ tsp (2 ml) salt
• 1 tbsp (15 ml) baking powder
• ¾ cup (175 ml) sugar, plus 1 tbsp (15 ml) for sprinkling
• ¾ cup (175 ml) unsalted butter, plus extra for greasing pan
• 5 eggs
• 1 tsp (5 ml) vanilla extract
• ¼ cup (60 ml) BC honey
• 1 tsp (5 ml) grated lemon zest
• 2 tbsp (30 ml) milk
• 4 medium Okanagan peaches, blanched, peeled, each cut into 8 wedges
• 1 cup (250 ml) BC raspberries