Invisible Peach Cake

0 Preheat the oven to 350°F (177°C). Line an 11-by-5-inch loaf pan with parchment paper. Cut the washed peaches in half, remove the pit, place the peaches flat side down and slice on a mandoline (1.5-2mm thick). Set aside. 
1 Next, add the sugar and lemon zest to a large bowl. Rub them together with your fingers until fragrant. 
2 Add the eggs and mix for 1 to 2 minutes, until pale and slightly thickened.
3 Add the warm milk, melted butter, vanilla and almond extract. Mix until combined. Add the flour, salt and baking powder. Mix just until smooth.
4 Gently add the thinly sliced peaches and coat every slice in the batter.
5 Arrange the coated peach slices evenly in the prepared loaf pan. Pour any remaining batter overtop and gently shake the pan to distribute it. 
6 Bake for 60 minutes, or until golden and set in the centre. Allow the cake to cool completely before slicing. Finish with powdered sugar, if desired.