Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the eggs in the other. Leave them in the hot water for about 10-15 minutes.

Prep: Preheat your oven to 350°F. Grease a 9 inch square cake pan and line the with parchment paper for easy removal of the cake. Wash your peaches and gently place on a paper towel to dry. Cut 1½ cups fresh peaches, cut into ¼ inch slices, then cut each slice in 3. Set aside. Reserve the remaining peaches for the topping.

Mix Sugar and Lemon Zest: In a stand mixer (or large bowl and using an electric mixer, whisk, or your hands), mix 1½ cups white sugar with 1 teaspoon lemon zest for two minutes to help release the lemon oil and flavor into the sugar.

Mix Wet Ingredients: To the stand mixer add 1⅔ cups Galbani whole milk ricotta cheese, ¾ cup olive oil, and mix until creamy. Once combined add scraping from 2 teaspoons vanilla extract or ½ tablespoon vanilla bean paste and mix until fully combined. Add 3 room temperature eggs one at a time briefly mixing after each addition and then mix well until all the eggs are fully incorporated but be careful to not overmix. Scrape down the sides & get ready to add the dry ingredients.

Add the Dry Ingredients: Add ¾ teaspoon baking soda, ½ teaspoon salt and briefly mix to ensure even distribution. Then add 1½ cups + 1 tablespoon all-purpose flour and mix until combined. Stop and scrape the sides of the bowl to make sure everything gets incorporated and mix again until you no longer see any clumps of flour throughout the batter. Be careful to not over mix.

Fold in the Peaches: Add the 1½ cups fresh peaches previously cut and use a spatula to gently fold them into the batter until evenly distributed.

Bake: Transfer the cake batter into the prepared 9-inch cake pan. Place the pan in the preheated oven and bake for about 55 minutes, or until a toothpick inserted into the center comes out with just a few crumbs on it.

Chill: Once fully baked, allow the cake to cool in the pan at room temperature for about a half hour to hour. Then cover tightly and place it in the fridge to cool completely while you work on the other components.

Chop the peaches: Slice 1 lb fresh peaches washed and dried into ¼ inch chunks and transfer them to a new bowl.

Combine: To the cut peaches add ¾ tsp pure vanilla extract, 1 tbsp + 1 tsp superfine Baker's sugar and 2 tsp fresh lemon juice. Use a spoon to gently stir everything together until every peach piece is coated.

Rest: Let the mixture sit for 15 minutes before serving the cake.

Assembly: Once the cake is room temperature or cooler, add the cream cheese frosting on top. Then add the chopped peaches on top of the frosting in an even layer. Drizzle any remaining juice on top of the peaches.