Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch round cake pan.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

Cream together butter and sugar in a large mixing bowl until pale and fluffy.

Add eggs one at a time, mixing well after each addition, followed by vanilla extract.

Gently fold in sour cream until combined.

Gradually mix in the dry ingredients until no visible flour remains.

Fold in the drained and chopped peaches evenly into the batter.

Pour the batter into the prepared cake pan and bake for 35-40 minutes.

Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.

Whisk together powdered sugar and peach juice for the glaze, then drizzle over the cooled cake.