1 1/2 cups nonfat butter
2 cups assorted brown sugar
12 eggs
3 egg yolks
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 cups milk
1 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Sift together the brown sugar, eggs, 3 egg yolks, lemon zest and lemon juice. Stir eggs, 1 and 1/2 cup white sugar through a sieve into the creamed mixture until blended. Stir in the flour, baking soda and salt. All mix well. Fold in the milk and white sugar to form a glaze. Place 1/2 cup butter, milk, sugar and butter mixture into the edges of the prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from pans to cool completely.
To make the glaze: in a large glass or metal pitcher measure, beat cream butter, lemon zest and lemon juice. Using a small spoon, swirl the mixture over the surface of the cake. Remove from pan and sprinkle garnish with sliced peaches and caramels.