Juicy Peach Raspberry Cake

Juicy Peach Raspberry Cake

Ingredients:

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

Directions:

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 butter and sugar until light and fluffy. 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, mixing until combined. Gradually add the dry ingredients, mixing until just combined.

Gently fold in the diced peaches and raspberries.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60