Peaches and Cream Cake
This peaches and cream cake is summer in its freshest, purest form. The base is tender and moist, and the topping is impossibly easy to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Stand mixer
- Cake pan
- Cake tester
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- Cake
- 1 stick unsalted butter, at room temperature
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2⅓ cups all-purpose flour
- ½ cup fine cornmeal
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup plain Greek yogurt
- 3 ripe peaches, pitted and sliced
- 3 tablespoons lemon juice, divided
- ¾ cup confectioners’ sugar
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