Torta di Pesche (Italian Peach Cake)

Preheat your oven to 180°C (350°F). Grease and flour a 22 cm (8-inch) round cake pan.
In a bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently fold in half of the peach slices, then pour the batter into the prepared cake pan.
Arrange the remaining peach slices on top of the batter in a decorative pattern.
Sprinkle a little sugar on top of the peaches for extra sweetness and a nice golden color when baking.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips:
Serve the Torta di Pesche slightly warm or at room temperature, dusted with powdered sugar.
This cake keeps well for 2-3 days at room temperature. You can also refrigerate it for up to a week, though it’s best enjoyed fresh.
For an extra treat, top it with whipped cream or a scoop of vanilla ice cream.
Variations:
Add Almonds: For a nutty twist, you can add some ground almonds to the batter.
Cinnamon Sugar: Sprinkle some cinnamon sugar over the peaches before baking for a warm, spiced flavor.
Different Fruits: You can use other fruits like apricots or plums in place of peaches.
FAQs:
1. Can I use canned peaches for this recipe? Yes, you can, but fresh peaches will give the cake a better texture and flavor.

2. Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

3. How do I know when the cake is done? The cake is done when it turns golden brown on top, and a toothpick or cake tester inserted into the center comes out clean.