Peach Raspberry Cake with Lemon Glaze: A Fruity and Zesty Delight

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or yogurt), mixing just until combined.
Incorporate the Fruit:

Gently fold in the diced peaches and raspberries, being careful not to break up the berries too much. The fruit will add natural moisture to the cake.
Bake the Cake:

Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Lemon Glaze:

In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and water (if needed) to achieve a smooth, pourable glaze. Adjust the consistency by adding more water if the glaze is too thick.
Glaze the Cake:

Once the cake has cooled, drizzle the lemon glaze over the top of the cake, letting it drip down the sides for an elegant presentation.
Serve and Enjoy:

Slice the cake and enjoy it with a cup of tea or as a delightful dessert. The sweet peaches, tangy raspberries, and refreshing lemon glaze make this cake the perfect balance of flavors.
Serving and Storage Tips: