Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.

Add 2 large eggs one at a time, mixing well, then add 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

Gradually add the dry ingredients to the creamed mixture, alternating with ½ cup of milk.

Fold in 2 cups of chopped peaches gently.

Pour the batter into the prepared baking dish and smooth the top. Bake for 40-45 minutes until golden brown.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack.

Whisk together 1 cup of powdered sugar and 2 tablespoons of milk for the glaze.

Drizzle the glaze over the cooled cake before serving.