1. Preheat your oven to 325°F.
2. Grab a bread pan and line it with parchment (no sticking drama here).
3. Cream butter and sugar until creamy.
4. Add eggs, one at a time, and mix like you mean it.
5. Stir in vanilla and lemon juice.
6. In another bowl, sift flour, baking powder, and allspice. (Yeah, sifting is annoying, but it works.)
7. Combine the dry mix with the wet stuff. Fold in the peaches.
8. Pour it into the pan, smooth the top, and bake for 1 hour and 10 minutes. (Set a timer. No one likes a dry cake.)
9. The moment it’s out of the oven, drizzle the reserved syrup over the top. Be generous—it’s worth it.
10. Flip it onto a cooling rack before it turns into a soggy mess.
11. Let it cool (if you can wait that long). Slice. Taste. Thank yourself.

P.S. Don’t blame me if it’s gone before breakfast tomorrow.