• Preheat oven to 350 F
• Grease a 9 x 13 inch pan
• Strain the Peaches in a sieve over a bowl. Let them drain until you need them

Cake Base:

• In a mixing bowl, combine the butter, sugar and lemon zest. Beat until light, approximately 4 or 5 minutes.
• Add the vanilla extract/sugar and salt
• Add the eggs one at a time, beat after each addition.
• Scrape the bottom and sides of the bowl
• Combine the Flour and baking powder, then, with the beater on low, slowly add to the mixing bowl.
• Beat until combined
• Spread the batter into the prepared baking pan.

Peaches:

• Put the drained peaches on the batter. You can line them up neatly, or scatter... (lined up is best)

Streusel:

• Put the flour and sugar into a clean bowl
• Add the Vanilla extract/sugar
• Cut in the butter. The most efficient way is to grate the butter (using a kitchen grater) into the flour. You can also slice the butter and add it.
• Combine the butter / flour mixture with a fork, a pastry blender, or your fingers. You want to rub the ingredients together so they end up looking like thick sand. Don't over touch... the butter will melt.
• Sprinkle the Streusel over the peaches. If you like chunky streusel, squeeze it a bit in your fist.
• Bake 25 minutes

Glaze/Guss:

• While the cake is baking...
• Combine the powdered sugar and lemon juice. Stir until smooth.

Finish:

• When the cake comes out of the oven, let it cool on a cooling rack.
• After a few minutes (maybe 5) pour the glaze/guß over the cake. Do your best to drizzle it all over. You can help with a spoon.
• Let cool completely (or almost completely) then slice up into squares/rectangles and eat.