Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or cooking spray.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl.

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

Add the eggs one at a time to the butter-sugar mixture, then stir in the vanilla extract.

Fold in the sour cream gently until well-distributed.

Gradually add the dry mixtures in two parts to the wet batter, mixing gently to combine.

Fold in the chopped peaches carefully, ensuring they are evenly distributed.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35-40 minutes, checking for doneness with a toothpick.

Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

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