Preheat your oven to 325°F (163°C).

Grease and flour the bundt pan, making sure to coat all the nooks and crannies.

Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter until creamy using an electric mixer.

Gradually add in the granulated sugar and brown sugar, and continue to beat until the mixture is light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract and almond extract, if using.

Gradually add the flour mixture to the butter mixture in three parts, alternating with the sour cream and milk. Begin and end with the flour mixture, mixing just until combined after each addition.

Gently fold in the chopped peaches.

Bake the Cake:

Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.

Prepare the Peach Syrup:

While the cake is cooling, combine the peach juice, granulated sugar, and lemon juice in a small saucepan over medium heat.

Stir until the sugar dissolves, then remove from heat and let the syrup cool slightly.

Glaze the Cake:

Once the cake is completely cooled, drizzle the peach syrup over the top, allowing it to soak into the cake.

In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of the peach syrup to create a glaze.

Drizzle the glaze over the cake, letting it run down the sides.

Serve:

Transfer the cake to a cake stand or serving plate and slice to serve. Enjoy as is or with a scoop of vanilla ice cream for an extra treat.

Prep Time:

20 minutes

Cook Time:

75-85 minutes

Total Time:

95-105 minutes

Nutrition (Per Serving):

Calories: 350

Carbohydrates: 50g

Protein: 5g

Fat: 15g

Saturated Fat: 9g

Cholesterol: 90mg

Sodium: 150mg

Fiber: 1g

Sugar: 30g