By: Chris Riley

350 for 45 minutes

8 inch Square Pan Double this for a 9 X 13

½ cup butter

½ cup sugar

1 tsp lemon or orange zest(rind), grated

2 eggs

1 cup flour

1 tsp baking powder

¼ tsp salt

1 quart bottled peaches (drained)

To make cinnamon topping…

1/3 cup sugar ½ tsp cinnamon, cream butter & sugar, add lemon zest. Beat in eggs, one at a time. Sift in dry ingredients. Mix well. Pour ½ of the batter into the oiled pan, cover with peaches, dot the remaining batter across the top of the peaches. Sprinkle the cinnamon topping over the top, and bake. Serve with whipped cream or cool whip.