Peach-and-Lemon Graham Cake Recipe

Peach-and-Lemon Graham Cake

SERVES 8 TO 10

Preheat oven to 350F. Spray 8-inch round, deep, fluted nonstick cake pan with nonstick cooking spray. Place butter in mixing bowl, and beat in sugar. Add eggs, one at a time, beating well after each addition. Stir in lemon peel, lemon zest and peach. Slowly add milk, extracts and lemon juice. Place crumbs in separate [...]

½ cup softened unsalted butter
1 cup sugar
2 large eggs
¼ cup dried lemon peel
Grated zest of 1 lemon
1 peach, unpeeled and diced
¾ cup whole milk
1 tsp. lemon extract
1 tsp. vanilla extract
Juice of ½ lemon
2 cups graham cracker crumbs
½ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
2 Tbs. cake flour

Preheat oven to 350F. Spray 8-inch round, deep, fluted nonstick cake pan with nonstick cooking spray.
Place butter in mixing bowl, and beat in sugar. Add eggs, one at a time, beating well after each addition. Stir in lemon peel, lemon zest and peach. Slowly add milk, extracts and lemon juice.
Place crumbs in separate bowl, and stir in salt, baking powder, baking soda and cake flour. Fold egg mixture into crumbs until well combined. Pour batter into cake pan, smoothing top.
Bake for 45 to 50 minutes, or until center of cake is firm. Remove from oven, and cool in pan for 10 minutes. Remove cake from pan, and cool on cake rack.