Preheat oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to blend evenly.

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until pale and fluffy (2-3 minutes).

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.

Fold the sour cream into the batter gently but thoroughly.

With mixer on low speed, incorporate the dry ingredients into the wet mixture in two batches. Mix just until no streaks of flour remain.

Gently fold the drained and chopped peaches into the batter using a spatula.

Scrape the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and invert onto a cooling rack. Allow to cool completely.

Make the glaze by whisking together powdered sugar and peach juice until smooth and pourable. Drizzle over the cooled cake.