Juicy Peach Raspberry Cake

1. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
2. If the top begins to brown too quickly, loosely cover with foil for the final 10 minutes.
3. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6️⃣ Make the Lemon Drizzle

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency — add a bit more sugar for a thicker glaze or more lemon juice for a thinner one.
2. Drizzle the glaze over the cooled cake, letting it run down the sides for a beautiful finish.

7️⃣ Garnish and Serve

1. Top the cake with fresh raspberries and mint leaves for a pop of color and freshness.
2. Slice and serve at room temperature or slightly chilled. It pairs wonderfully with a cup of tea or coffee.

Tips & Variations

• Swap peaches for nectarines or apricots depending on the season.
• For extra flavor, sprinkle a bit of lemon zest into the batter or over the glaze.
• Keep leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Prep Time: 15 minutes | Bake Time: 55–60 minutes | Total Time: 1 hour 15 minutes
Servings: 8–10 | Calories: ~320 kcal per slice

Soft, moist, and bursting with fruity flavor, this Juicy Peach Raspberry Cake captures summer in every bite — sweet, tangy, and irresistibly tender! 🍑🍓🍋💖