1-Prepare the pan and preheat the oven: Preheat oven to 350°F, grease an 8- or 9-inch round cake pan, and line bottom with parchment paper.

2-Combine dry ingredients: Sift together flour, baking powder, baking soda, and salt; whisk to blend evenly.

3-Cream butter and sugar: Beat softened butter with granulated sugar on medium speed for 2-3 minutes until pale and fluffy.

4-Add eggs and vanilla: Beat in eggs one at a time, then mix in 1 teaspoon of vanilla extract until smooth.

5-Mix in sour cream: Gently fold in 1/2 cup of sour cream until just combined.

6-Incorporate dry ingredients: Add the dry mixture in two batches, mixing only until no flour streaks remain to avoid a dense cake.

7-Fold in the peaches: Gently fold drained, chopped peaches into the batter until evenly distributed.

8-Bake the cake: Transfer batter to prepared pan, smooth top, and bake for 35-40 minutes until golden and a toothpick comes out clean; tent with foil if browning too fast.

9-Cool the cake: Cool in the pan on a rack for 10-15 minutes, then run a knife around edges, invert onto rack, and cool completely before glazing.

10-Make the glaze: Whisk powdered sugar with 2-3 tablespoons reserved peach juice until smooth, then spoon over the cooled cake.