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Ingredients

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• 4 1/2 pounds (about 10 large or 2 kg) peaches, unpeeled, cut into 1-inch chunks or slices (I cut mine each into 8 wedges)
• Zest and juice of 1 lemon
• 4 ounces (115 grams) unsalted butter, softened
• 2 cups (400 grams) granulated sugar, divided (I reduced this to 1 1/2 cups, and recommend the same)
• 1 1/2 cups (190 grams) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon coarse or kosher salt
• 3/4 cup milk (whole is ideal; almond will work too)
• 1/2 cup hot water
• Heavy cream, cold, for drizzling