1 (18 ounce) can sliced peaches, drained
1 cup butter
1/4 teaspoon salt
3 teaspoons lemon zest
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 tablespoons white sugar
1/4 teaspoon cinnamon
1 teaspoon lemon juice
1 egg
1 teaspoon lemon zest
1/2 cup white sugar
1/2 cup evaporated milk
1/4 teaspoon salt
1/2 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch springform pan with foil.
In a mixing bowl, cream butter, sugar, lemon zest, lemon zest and lemon zest. Beat in the vanilla. Stir in flour, lemon juice and powdered sugar. Gradually beat in the peach preserves.
Pour batter into prepared pan. Bake in preheated oven until golden brown and multiple rolls of paper come out clean, about 200 minutes.
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