Preheat the oven to 350 degrees. Coat a springform 9-inch cake pan with cooking spray.
Make the cake by beating together the sugar and butter until creamy, about 2 minutes.
Add the egg, one at a time, along with the vanilla, and lemon juice & zest, beating until combined and creamy.
In a separate bowl, toss the flour together with the baking powder, baking soda, and salt until well combined.
Using a wide rubber spatula, fold in half the flour mixture, then the sour cream, and then the remaining flour mixture; mix until just.
Scrape the batter into the prepared pan and spread evenly.
Place into the oven and bake for 15 minutes.
Prepare the topping by combining the peeled peach slices, raspberries, sugar, and flour together in a bowl; toss to coat evenly.
After the cake has baked for 15 minutes, slide the oven rack out and scatter the fruit evenly over the top of the cake, working quickly.
Continue baking until a toothpick inserted in the center of the cake comes out clean, another 25 to 30 minutes.
Remove from the oven and allow to cool for a few minutes on a cooling rack before releasing the latch of the springform cake pan and removing it from the cake to allow it to continue to cool.
Serve with powdered sugar sprinkled on top. Enjoy.