1. Preheat your oven to 350°F (175°C) and grease a Twinkie mold or a mini loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for creating a light texture in the cake.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the sour cream until the batter is smooth and creamy.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
7. In a small bowl, toss the diced peaches with lemon juice to prevent browning, then gently fold them into the batter.
8. Spoon the batter into the prepared molds, filling each about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

My abuela always said, “Cook with your senses,” and as you bake, let the aroma guide you. It’s a little nod to her intuitive style that I’ve embraced over the years.