Prepare the Pound Cake Batter:

• Preheat the oven to 350°F (175°C). Grease a Twinkie or mini loaf pan.

• In a bowl, whisk together flour, baking powder, and salt.

• In another bowl, cream together sugar and butter until light and fluffy.

• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

• Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the Cakes:

• Pour the batter into the prepared pan, filling each cavity about ¾ full.

• Bake for 20–25 minutes or until a toothpick inserted comes out clean.

• Allow to cool completely before removing from the pan.

Prepare the Peach Filling:

• In a saucepan over medium heat, combine peaches, sugar, cinnamon, cornstarch, and lemon juice.

• Cook, stirring frequently, until the mixture thickens and the peaches are tender. Remove from heat and let cool.

Prepare the Cream Filling:

• In a bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Assemble the Twinkies:

• Using a piping bag fitted with a long nozzle, inject the cream filling into the center of each cake.

• Top each cake with a spoonful of the cooled peach filling.

Prepare the Glaze:

• In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

• Drizzle the glaze over the assembled cakes.