📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This step prevents the cake from sticking and ensures easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps, as these can affect the cake's texture.
3. In a large bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's crucial for a tender cake.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next. If the mixture looks curdled, add a spoonful of flour from the dry ingredients to help it come together.
5. In a separate bowl, combine the ricotta cheese and lemon zest. Stir until well combined and smooth. The lemon zest adds a bright, citrusy note that enhances the flavor of the cake.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
7. Fold in the diced peaches. Gently fold them in so they don't break apart and release too much moisture into the batter.
8. Pour the batter into the prepared springform pan and spread evenly. Arrange additional peach slices on top in a decorative pattern, if desired. Brush the peaches with melted butter and sprinkle them with sugar. This caramelizes the peaches as they bake, adding extra flavor and sweetness.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, tent it with aluminum foil.
10. Let the cake cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely. Cooling it in the pan prevents it from collapsing. Once completely cool, dust with powdered sugar, if desired. Store in the refrigerator.