Peaches and Cream Summer Bundt Cake - Eggs.ca

Ingredients

• 3 ¼ cups (815 mL) all-purpose flour, sifted and divided
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• ½ tsp (2.5 mL) salt
• 2 cups (500 mL) granulated sugar
• 1 cup (250 mL) unsalted butter, softened
• 6 eggs, at room temperature
• 2 tsp (10 mL) vanilla extract
• 2 tsp (10 mL) lemon zest
• 2 tbsp (30 mL) lemon juice
• 1 ¾ cups (440 mL) sour cream, at room temperature
• 4 cups (1 L) diced peeled ripe peaches
• 2 tbsp (30 mL) packed brown sugar
• ¼ tsp (1.25 mL) each ground cinnamon and nutmeg
• 1 ½ cups (375 mL) icing sugar, sifted
• ¼ cup (60 mL) sour cream
• 2 tbsp (30 mL) peach jam
• 1 tsp (5 mL) vanilla extract
• 1 tbsp (15 mL) finely chopped fresh mint
• 4 cups (1 L) vanilla ice cream, for serving