Juicy peach and raspberry cake

Directions:

In a large bowl, beat together the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Add the sour cream and milk to the butter mixture and mix until well combined. Gradually add the dry ingredients and mix until well combined.

Gently fold in the diced peaches and raspberries.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 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.

In a small bowl, stir together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Garnish with fresh raspberries and mint leaves before serving.

Preparation time: 20 minutes | Cooking time: 60 minutes | Total time: 1 hour 20 minutes
Kcal: 290 kcal | Servings: 8 servings