Prep time: 30 minutes
Bake time: 1 hour and 30 minutes
Cool time: 10 minutes
Total time: 2 hours and 10 minutes
Servings: 10
Ingredients
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 stick butter, room temperature
- 3 cups sugar
- 6 large eggs plus one egg yolk, room temperature
- 2 1/2 tablespoons vanilla extract
- Zest of one medium lemon, finely grated (fresh)
- 1 cup whole buttermilk
- 1 cup WOODHILL COTTAGE PEACH CONSERVE
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Preheat oven to 325 degrees. Generously grease and flour round tube pan. Place on baking sheet and set aside.
Gently blend the flour, baking soda and salt together in a bowl and set aside.
Beat the sugar and butter in a mixing bowl at medium speed until light and fluffy. Add the eggs and egg yolk 1 at a time, beating until blended after each addition. Mix in the vanilla and lemon zest. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture and beating well after each addition.
Spoon 3/4 of batter into the prepared pan. Add Woodhill Cottage Peach Conserve and top with remaining batter. Gently swirl with a knife. Bake about 1 hour and 30 minutes or until cake pulls away from the sides of the pan or toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
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