Peach Pound Cake
We love this Peach Pound Cake recipe! The cake itself is so moist and flavorful, but the diced peaches in the cake take it to another level.
If you love peach desserts, this delicious peach pound cake is certain to become a favorite. Enjoy it not only in the summer months, but anytime of year!
Table of Contents
How to Make Peach Pound Cake
This southern peach pound cake recipe is based on a delightfully moist sour cream pound cake recipe. We folded just enough diced peaches into the batter to ensure wonderful peach flavor in every slice.
*You can find the full, printable cake recipe for Peach Pound Cake below. Here is just a quick rundown of our steps!
Preheat: After preheating the oven and greasing the bundt or tube pan, whisk the dry ingredients together and set aside. (This is the all purpose flour, baking soda, and salt).
Sour Cream and Vanilla: Next, in a separate bowl, add vanilla extract to a cup of sour cream and set aside.
Butter and Sugar: In the bowl of a stand mixer, cream butter on medium speed with a paddle attachment until smooth and creamy. Add the sugar gradually and mix on medium speed until the mixture is light and fluffy (about 3-5 minutes).
Eggs: Then, add in the eggs one at a time, mixing after each until yolk is blended.
Dry and Wet Ingredients: Next, with the mixer on low speed, add the flour mixture alternately with the sour cream mixture. (Start and end with the flour mixture-- we do 3 additions of the flour mixture and two additions of the sour cream mixture). Mix just until blended. (Be careful not to over mix).
Add the Peaches: Fold in the chopped peaches. Pour the cake batter into a prepared bundt cake pan (or tube pan).
Time to Bake!: Bake at 350 degrees for 1 hour or until a wooden pick or toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow to cool for 10 minutes before flipping out of the pan.
More Pound Cake Recipes to Love
If you love pound cakes of all kinds, here are a few more recipe for you! Each one is easy to make, uses simple ingredients, yet tastes rich and wonderful.
Aside from our Peach Pound Cake, some other favorites are Buttermilk Pound Cake, Lemon Pound Cake, and Marble Pound Cake! Our Cream Cheese Pound Cake is a great choice too.
Simple Vanilla Glaze
We like to top off our bundt cakes and pound cakes with a simple vanilla glaze. It adds a bit of sweetness but also dresses the cake up a bit!
You can spoon on the glaze after the pound cake has cooled off. Or, for more control, you can spoon it into a disposable piping bag (or ziplock) and snip the tip away.
Glaze Consistency: If your glaze is too thick, add a touch more milk, if the glaze is too thin, add a bit more powdered sugar.
In addition to a glaze (or instead of), a big scoop of vanilla ice cream or dollop of sweetened whipped cream is always a good idea!
Recipe FAQs
Other Favorite Fruity Cakes
If you love peach cakes, make sure to check out our layered Peach Cake as well as these other fruity favorites!
Some of our most popular are our Lemon Cake Recipe, Cherry Cake Recipe, Orange Cake, and Strawberry Cake.
Have you made this Cake? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Peach Pound Cake
Ingredients
For the Peach Pound Cake
- 3 sticks (339g total) unsalted butter, softened (Should be softened enough that it easily dents when pressed but overly soft)
- 3 cups (600g) sugar
- 6 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
- 3 cups (375g) all purpose flour (plain in the UK)
- ¼ teaspoon (1g) baking soda
- ½ teaspoon (3g) salt
- 1 cup (242g) sour cream
- 2 teaspoons (8g) vanilla extract
- 3 peaches peeled pitted and diced (diced to reach 2 cups)-*You can also use frozen or canned peaches. If using frozen or canned, place peach slices on paper towels to absorb the extra moisture.
For the Vanilla Glaze
- 1 cup (115g) confectioners' sugar (measure then sift)
- 1 teaspoon (4g) vanilla extract
- 2 to 3 Tablespoons (28-42g) milk
Instructions
For the Peach Pound Cake
- Preheat the oven to 350 degrees F.
- Grease and flour a 10 cup bundt pan (see Notes below)
- In a separate bowl add the flour, baking soda, and salt. Whisk to blend, set aside.
- Add the vanilla extract to 1 cup of sour cream, set aside.
- Mix the butter on medium speed until smooth and creamy. Add the sugar gradually and mix on medium speed 3 to 5 minutes, or until the mixture is light and fluffy.
- Add the eggs one at a time, mixing after each until the yolk is blended.
- With the mixer on low speed, add the flour mixture alternately with the sour cream mixture. Begin and end with dry ingredients. Add the dry ingredients 3 times and the sour cream mixture twice. Mix just until incorporated.
- Fold the diced peaches into the cake batter then spoon into the bundt pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times may vary.
- Allow to cool 10 minutes before turning out. Do not allow to cool too long or it may stick to pan.
For the Vanilla Glaze
- Stir ingredients until smooth. If it becomes too thin, you can add more confectioners' sugar.
- If the glaze is thicker than you'd like, add additional milk just a few drops at a time. You can spoon the glaze over the cake if you'd like, but we prefer to add it to a disposable piping bag with the tip snipped away for more control.
Notes
Loved This Recipe?!
What a delicious combo! :-) So clever ;-) Love it! Thanks for all your hard work experimenting in the kitchen. I know it's time consuming and costly :-)
Hi Melissa. Can this pound be baked in something other than a bundt cake pan?
Hi Rebecca, This recipe makes 8 1/2 to 9 cups batter with the peaches. It could also be baked in a 9x13 inch using 8 1/2 cups of batter. Bake at 350 degrees for 35 to 40 minutes, maybe a bit longer. Putting one or two rose nails in the center of the pan would help to distribute the heat. Loosely cover the top if it begins to get too brown. The cake will be done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Remember that it will bake up with a crusty top just as a pound cakes do in a bundt or tube pan. You could cut this off if you want or just flip the cake over. You could also bake in three 8x2 inch round pans (350 degrees for 25 to 30 minutes) or two 9x2 rounds at 350 degrees 30 to 35 min. Keep an eye on them as ovens cook differently.
Can it be done in a traditional loaf pan? If so, how full do I fill the pans and do I need to use the rose nail in the center?
Have this in the oven now as I type.....smells incredible and the batter tasted wonderful....I used a 10" bundt pan, but I had enough batter left over to make an 8" round...also in the oven....not sure what I did wrong, I weighed all my ingredients...Is it possible to overbeat and added too much air, because the batter was so light and fluffy. The only thing I did differently was used castor sugar (ultrafine) which can be used 1:1, but it does incorporate faster....maybe I should have beaten it less than the 5 minutes with the butter.....dunno...but I'm going to eat it however it turns out! Can't wait to try it.....thank you for the recipe..
hi
Can u plz give an eggless version too in your cake recepies....i stay in India and i hv a lot of clients who want eggless cakes....incase u can help with this pls
Very yummy and easy. I always use almond flavoring when baking with peaches so I used that instead of vanilla and definitely recommend the switch! Baked 5 min longer as not done in middle. Still a little undone at very bottom but my top was getting pretty brown.