Peach & Lemon Graham Cake
A moist and flavorful peach and lemon graham cake featuring fresh fruit and zesty citrus, perfect for summer gatherings or brunch with a bright, sweet-tangy profile.
Ingredients
- 1/2 cup unsalted butter, softened ⓘ
- 1 cup sugar ⓘ
- 2 large eggs ⓘ
- 1/4 cup dried lemon peel ⓘ
- Grated zest of 1 lemon ⓘ
- 1 peach, unpeeled and diced
- 3/4 cup whole milk ⓘ
- 1 teaspoon lemon extract ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon vanilla extract
- Juice of 1/2 lemon ⓘ
- 2 cups graham cracker crumbs ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
Instructions
- Preheat oven to 350° F.
- Spray an 8-inch round, deep, fluted, nonstick cake pan with nonstick cooking spray.
- In a mixing bowl, beat the softened butter and sugar until creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in dried lemon peel, grated lemon zest, and diced peach.
- Slowly add the whole milk, lemon extract, and lemon juice, mixing well.
- In a separate bowl, combine graham cracker crumbs, salt, baking powder, baking soda, and cake flour.
- Fold the dry ingredients into the wet mixture until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45 to 50 minutes or until the center of the cake is firm.
- Remove from oven and cool in the pan for 10 minutes.
- Remove the cake from the pan and cool completely on a cake rack.
Tips & Substitutions
For a lighter version, you can substitute half of the butter with Greek yogurt. If you can't find dried lemon peel, fresh lemon zest can work as a substitute, but reduce the amount slightly. Ensure that the butter is softened for easy blending with sugar. This cake can also be enhanced with a touch of vanilla bean paste for added flavor.
Serving Suggestions
This Peach & Lemon Graham Cake is delicious on its own but can be served with whipped cream or a scoop of vanilla ice cream for a delightful dessert. Pair it with a cup of tea or coffee for a perfect afternoon snack. It also complements a light summer meal, making it a great addition to a Champagne Breakfast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, ensuring they stay moist.
Nutrition & Diet Analysis (per serving)
Each serving of Peach & Lemon Graham Cake contains roughly 312 calories, with 5g protein, 57g carbohydrates, and 2g fat. It is an excellent source of iron (38% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1184mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of peach?
Yes, you can easily substitute peaches with other fruits such as diced apples, berries, or even pears. Just make sure to adjust the sugar slightly depending on the sweetness of the fruit you choose.
What can I do if I don't have graham cracker crumbs?
If you don’t have graham cracker crumbs, you can use crushed digestive biscuits or even vanilla wafers as an alternative. Just keep the proportions the same to maintain the cake's texture.
How can I tell when the cake is done baking?
The cake is done when the center is firm to the touch and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on it towards the end of the baking time to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).