Peach & Lemon Graham Cake

• 1/2 c. unsalted butter, softened
• 1 c. sugar
• 2 large eggs
• 1/4 c. dried lemon peel
• Grated zest of 1 lemon
• 1 peach, unpeeled and diced
• 3/4 c. whole milk
• 1 tsp. lemon extract
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• Juice of 1/2 lemon
• 2 c. graham cracker crumbs
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 Tbsp. cake flour

1. Preheat oven to 350u0b0 F.
2. Spray 8-inch round, deep, fluted, nonstick cake pan with nonstick cooking spray.
3. Place butter in mixing bowl, and sugar and beat.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in lemon peel, lemon zest and peach.
6. Slowly add milk, extracts and lemon juice.
7. Place crumbs in separate bowl and stir in salt, baking powder, baking soda and cake flour.
8. Fold egg mixture into crumbs until well combined. Pour batter into cake pan, smoothing top.
9. Bake 45 to 50 minutes or until center of cake is firm.
10. Remove from oven and cool in pan for 10 minutes.
11. Remove cake from pan and cool on cake rack.

unsalted butter, sugar, eggs, lemon peel, lemon, peach, milk, lemon extract, salt, vanilla extract, lemon, graham cracker crumbs, baking powder, baking soda, cake flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=14805 (may not work)