Peaches - and - Cream Cake Recipe

Preheat oven to 325 degrees F. Grease and lightly flour two 9-inch square cake pans. Set aside.

Sift together the cake flour, salt and baking powder. Set aside.

Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk, in 4 batches. Mix in the vanilla and pour batter into pans.

Bake in the center of the oven with both pans on the same rack(do not let pans touch) for about 25 minutes, or until a cake tester comes out clean.

Allow pans to sit for a few minutes before inverting cakes onto a cooling rack.

To assemble the cake, toss the peaches with the lemon juice. Cover the bottom cake layer with a thick layer of whipped cream. Place half the peaches on top, shaking the lemon juice off as you do so. Cover with top cake layer, holding it in place with toothpicks. Frost the top layer and sides with whipped cream. Place remaining peaches on top.