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

Serving: This cake is delicious on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to 5 days. The cake can also be frozen for up to 2 months, though the glaze may slightly change in texture after freezing.
Variants:

Berry Blast Cake: Swap out the peaches and raspberries for a combination of strawberries, blueberries, and blackberries for a mixed berry twist.
Peach Almond Cake: Add 1/4 cup of almond meal or ground almonds to the batter for a nutty flavor that complements the peaches.
Gluten-Free Peach Raspberry Cake: Use a gluten-free all-purpose flour blend to make this cake gluten-free. Ensure all other ingredients are also gluten-free.
FAQ:

1. Can I use frozen peaches or raspberries?
Yes, you can use frozen fruit, but be sure to thaw and drain the fruit thoroughly to avoid adding excess moisture to the batter.

2. Can I make this cake ahead of time?
Yes, this cake can be made a day ahead and stored in an airtight container. Wait to add the lemon glaze until just before serving to keep it fresh.

3. Can I use a different type of glaze?
If you prefer a different flavor, you can substitute the lemon glaze with a simple vanilla glaze or a cream cheese frosting for a richer option.

4. Can I substitute the sour cream with something else?
If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute, keeping in mind that the flavor and texture might slightly differ.

Peach Raspberry Cake with Lemon Glaze is a refreshing and delightful dessert that combines fruity flavors and a tangy glaze. Perfect for any occasion, this cake will brighten up your table and leave your guests wanting more!