There are so many reasons to love today's Peach Pound Cake recipe! The cake itself is so moist, soft, and flavorful- but with peaches incorporated into the batter, it bakes up into the most wonderful dessert!
If you love peach desserts, this delicious peach pound cake is certain to become a favorite not only in the summer months during peach season, but anytime of year!
How to Make Peach Pound Cake
This southern peach pound cake recipe is based on a delightfully moist sour cream pound cake recipe (which will be getting a post of it's own very soon)! We've folded just enough diced peaches into the batter to guarantee wonderful peach flavor in every slice.
*You can find the full, printable cake recipe for Peach Pound Cake below, but here is just a quick rundown of our steps!
Is it Okay to use Frozen Peaches or Canned Peaches in this Pound Cake?
Yes, you can absolutely use frozen peaches or canned peaches with this recipe! One of the best things about this easy pound cake (aside from the delicious flavor) is that you don't have to wait for peach season to roll around to make it!
If you are using frozen or canned peaches instead of fresh peaches, be sure to place the peach slices on a paper towel to absorb the excess juices.
More Pound Cake Recipes to Love
If you love peaches, don't miss our Peaches & Cream Layer Cake in our Recipes section! It's one of our favorites as is guaranteed to please the peach lovers in your life.
Also, if you are like me and love pound cakes of all kinds- here are a few more amazing pound cake recipes to put on your must-bake list! Each one is easy to make, uses simple ingredients, yet tastes rich and wonderful.
Can Peach Pound Cake Be Frozen?
I'm happy to report that pound cakes freeze beautifully! Whether you wrap and freeze the entire cake, or wrap and freeze slices individually, freezing your cake will ensure that you will be prepared whenever the cravings strike, or friends stop by for a visit.
I like to wrap my cakes tightly in plastic wrap, then foil, before placing in the freezer.
**If you are baking in advance, go ahead and wrap your freshly baked pound cake in foil while the cake is still warm and pop it in the freezer! Doing this will trap additional moisture in your cake as the steam that is created from the dramatic temperature change becomes locked into the cake. We do this step with our freshly baked cake layers as well--even if only for a few hours!
This peach pound cake can be frozen for up to three months and it will taste as fresh as the day it was baked. When you are ready to thaw the pound cake, simply remove the wrapped cake from the freezer and place on your kitchen counter until condensation forms on the aluminum foil.
Then remove the plastic wrap and foil and continue to thaw at room temperature. You'll have a flavorful, moist cake ready to be sliced and devoured in no time!
Will the Peaches stay Suspended in the batter?
Yes, we did not have any trouble with the peaches sinking because the pound cake batter is nice and thick!
You can keep this recipe for other add-ins too in place of the peaches-- blueberries, sliced strawberries, cherries, chocolate chips, etc.
Simple Vanilla Glaze
We often top off our bundt cakes and pound cakes with a simple vanilla glaze. It does add a bit of sweetness to the cake as it is basically just a combination of milk and powdered sugar, but I love glazes for the purpose of dressing up your cakes a bit more!
You can spoon on the glaze after the cake has cooled off a bit, or for more control you can spoon it into a disposable piping bag (or ziplock) and snip the tip away.
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, a big scoop of vanilla ice cream or dollop of sweetened whipped cream is always a good idea!
Other Favorite Fruity Cakes
If you love peach cakes, I bet you'll love these other fruit-filled cake recipes too! Here are just a few of our fruity cake favorites!
My Cake School Cake Tutorials and Recipes
Thanks so much for stopping by today! If you give this Peach Pound Cake recipe a try, we'd love for you to post a comment or photo below!
We'd love for you to check out our full listing of favorite cake and frosting recipes in our Cake Recipes section! We have so many tried and true cake, filling, and frosting recipes to share.
Also, if you'd like to learn more about cake decorating, don't miss our Free Cake Videos section as well as our Free Cake Blog Tutorials section!
Peach Pound Cake
This buttery Peach Pound Cake is ultra moist with diced peaches folded into the batter!
For the Peach Pound Cake
- 3 sticks (339g) unsalted butter, slightly softened (do not soften in the microwave)
- 3 cups (600g) sugar
- 6 large eggs
- 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 be sure to place peach slices on paper towels to absorb the extra moisture.
For the Vanilla Glaze
- 1 cup (115g) confectioner's sugar (measure then sift)
- 1 teaspoon (4g) vanilla extract
- 2 to 3 Tablespoons milk (28g to 42g)
For the Peach Pound Cake
- Preheat the oven to 350 degrees
- 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 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.
- 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.
- 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.
- 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.
1. The recipe makes 8 ½ to 9 cups of batter with the peaches. If you are not sure how much batter your bundt pan will hold, this is how to find out. Add water to your bundt pan 1 measuring cup at a time until you reach 1 ¼ to 1 ½ inches from the rim of the pan. The number of cups water used will tell you the number of cups batter the bundt pan will hold with 1 ¼ to 1 ½ space for the cake to rise.
2. The cake can be frozen. Wrap in 2 layers of plastic wrap and then aluminum foil it can be kept airtight, it can be kept frozen for up to 3 months.
3. The cake can be kept on the counter top for a day or two then refrigerated under a cake cover.
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..
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