Preheat oven to 350*F and position rack in lower third of oven. Butter a 9-inch springform pan.

Topping--

Mix all ingredients and set aside.

Sprinkle peaches with lemon juice and set aside.

Sift together the flour, baking powder and salt. Set aside.

In a mixing bowl, cream butter and lemon zest until smooth and light in color, about 2 minutes.

Add the sugar, 1 tablespoon at a time.

Add the eggs, 1 at a time, mixing 30 seconds between each.

Blend in vanilla.

Add the flour mixture, alternating with the milk beginning and ending with flour.

Spread 2/3 of the batter into the prepared pan.

Arrange peaches in a single layer over batter.

Pour remaining batter over peaches and with a spoon gently spread the batter out. It is not necessary to cover all peaches.

Sprinkle the topping evenly over the batter

Bake at 350*F for 50-60 minutes or until cake tests done and is golden brown on the top.

Remove from the oven and allow to cool on a cooling rack

When ready to serve, remove the side of the pan.

Serve plain, with yogurt or ice cream!