Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
When the cake is cool, carefully(large spatula) transfer to a serving platter.
Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.
Preheat oven to 300° F. Heat a 10-12-inch oven-proof pan or Dutch over medium heat. Saute pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, remove from pan place on a plate.
Add butter to the pan then onion. Turn the heat down to medium-low and stirring occasionally, for 3-4 minutes until onion begin to soften.
Heat stock in a small saucepan. Return the pancetta or bacon to the frying pan and stir in the rice. Move the rice around until all the grains get a good coating of the fat. Add wine, stir until its evoropated. Add the hot stock to the rice and the black pepper.
Increase the heat under the pan to medium and let it come up to a gentle simmer, then transfer pan to the pre-heated oven, without covering allow to bake for 20 minutes.
Slice peaches place in a bowl add lemon juice. Set aside.
After 20 minutes, remove from oven and gently stir in the Pecorino until well combined, cook another 15 minutes.
Remove from oven, stir in peaches, lemon zest, basil and mint. Serve with cheese on the table.