Peach Cobbler Pound Cake Recipe

1. Prepare the Peach Filling:
In a mixing bowl, combine the sliced peaches, sugar, cinnamon, and lemon juice.
Gently toss everything together until the peaches are well-coated.
Let the mixture sit for about 15-20 minutes to allow the flavors to meld and the juices to release.
2. Make the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
In a large mixing bowl, beat the softened butter with granulated sugar using an electric mixer on medium speed until light and fluffy—about 3-5 minutes.
Add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
Mix in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing until just combined.
4. Incorporate the Peaches: