This Peach Pound Cake Recipe is the perfect summer dessert that combines the rich flavors of an old-fashioned pound cake with the fresh sweetness of peaches. Ideal for family gatherings, picnics, or just a cozy evening at home, this cake is delightful and easy to make. With its luscious cream cheese glaze, it stands out as a favorite among fruit desserts, bringing a taste of summer right to your kitchen.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of fresh peaches and creamy glaze creates a moist, flavorful cake that everyone will enjoy.
• Easy to Make: With just a few simple steps, you can whip up this impressive dessert without any fuss.
• Versatile Serving Options: Serve it as is, or pair with ice cream for an extra special treat.
• Perfect for Any Occasion: Whether it’s a birthday party or a casual get-together, this peach pound cake fits right in.
• Great for Leftovers: This cake stays moist for days, making it great for enjoying throughout the week.

Tools and Preparation

Having the right tools makes all the difference when baking. Here are the essentials you’ll need to create this peach pound cake.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Large mixing bowls
• Bundt cake pan
• Rubber spatula
• Measuring cups and spoons

Importance of Each Tool

• Stand mixer or hand mixer: Makes creaming butter and sugar effortless, ensuring a fluffy texture.
• Bundt cake pan: Provides even baking and an attractive shape that enhances presentation.
• Rubber spatula: Helps incorporate ingredients gently without deflating the batter.

Ingredients

This Homemade Peach Pound Cake Recipe is made with fresh peaches and is topped with an easy cream cheese glaze. An old fashioned pound cake recipe meets peach pie filling and creates one of my favorite summer dessert recipes!

Ingredients:
– 1 1/2 cups butter, softened to room temperature
– 2 1/3 cup granulated sugar
– 1/2 cup brown sugar
– 6 eggs, at room temperature
– 3 cups all purpose flour
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 12 Tbsp sour cream
– 1 tbsp vanilla extract
– 1 1/2 cups fresh peaches, diced (I left the skin on, but you can remove it)
– 1/4 cup butter, softened to room temperature
– 4 oz cream cheese, softened to room temperature
– 1 1/2 cups powdered sugar
– 1/2 tsp vanilla extract
– 4-5 Tbsp milk (heavy cream or half & half will work as well)

this recipe

How to Make Peach Pound Cake Recipe

Step 1: Preheat the Oven

Preheat your oven to 325 degrees Fahrenheit. Grease a large bundt cake pan well (about 10 in size) to ensure easy release after baking.

Step 2: Cream the Butter and Sugars

Using a stand mixer or hand mixer, cream together:
1. Butter: Beat until light and fluffy, about 1-2 minutes.
2. Add in both sugars (brown sugar and granulated sugar) and mix until well combined, about 1 minute.

Step 3: Incorporate Eggs

Add in the eggs one at a time:
* Beat well after each addition.
* Scrape down the sides of the bowl as necessary to ensure even mixing.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together:
* All-purpose flour
* Salt
* Baking soda
* Ground cinnamon

Step 5: Alternate Adding Flour and Sour Cream

Begin by adding flour mixture into the wet mixture:
* Alternate between adding flour mixture and sour cream in thirds.
– Add 1/3 flour mixture,
– Followed by 6 tablespoons of sour cream,
– Repeat until all ingredients are combined.

Mix until just combined to avoid overmixing.

Step 6: Add Flavors and Peaches

Stir in:
* Vanilla extract.
Then fold in:
* Diced fresh peaches gently using a rubber spatula.

Step 7: Pour Batter into Pan

Pour your batter into the prepared bundt pan. Spread it evenly for consistent baking.

Step 8: Bake the Cake

Bake in your preheated oven for:
65–70 minutes,
or until a toothpick inserted into the center comes out clean.

Step 9: Cool Before Serving

Allow your cake to cool in the pan for at least:
10–15 minutes
before carefully removing from the pan. Enjoy!

How to Serve Peach Pound Cake Recipe

Serving your Peach Pound Cake can elevate this delightful dessert to a whole new level. Here are some creative ways to enjoy this delicious treat.

Classic Slice with Whipped Cream

• Serve a slice of the peach pound cake topped with freshly whipped cream for a light and airy finish.

A La Mode

• Add a scoop of vanilla ice cream on top of warm peach pound cake. The cold ice cream perfectly contrasts the warmth of the cake.

Fruit Compote Drizzle

• Warm some mixed berries or peaches in a saucepan and drizzle over each slice for an extra fruity kick.

Cream Cheese Glaze

• Drizzle the easy cream cheese glaze over the top for added sweetness and a smooth texture that complements the cake.

Coffee or Tea Pairing

• Enjoy your peach pound cake with a cup of coffee or tea. The flavors blend beautifully, making it perfect for breakfast or an afternoon snack.

Garnish with Fresh Peaches

• Top each slice with additional fresh peaches for vibrant color and enhanced flavor, making it visually appealing too.

How to Perfect Peach Pound Cake Recipe

Perfecting your Peach Pound Cake is all about attention to detail. Here are some tips to ensure you achieve the best results.

• Use ripe peaches: Ensure your peaches are perfectly ripe for maximum flavor and sweetness.
• Don’t overmix: Mix just until combined when adding flour; overmixing can make the cake dense.
• Room temperature ingredients: Use room temperature eggs and butter to create a smoother batter.
• Check doneness carefully: Test with a toothpick; if it comes out clean, your cake is ready.
• Cool before glazing: Allow the cake to cool completely before adding the cream cheese glaze for better adherence.
• Store properly: Keep leftovers in an airtight container at room temperature to maintain moisture.

Best Side Dishes for Peach Pound Cake Recipe

Pairing side dishes with your Peach Pound Cake can enhance its flavors and presentation. Here are some great options:

1. Fresh Fruit Salad
   A mix of seasonal fruits provides a refreshing contrast to the richness of the pound cake.
2. Greek Yogurt Parfait
   Layer Greek yogurt with honey and granola for a creamy, crunchy accompaniment that balances sweetness.
3. Cinnamon Sugar Roasted Nuts
   Roasted nuts tossed in cinnamon sugar add crunch and flavor that pair well with the soft texture of the cake.
4. Chocolate Sauce
   A drizzle of warm chocolate sauce brings indulgence and richness that complements the fruity notes of peach cake.
5. Caramel Sauce
   Drizzled caramel adds a sweet depth, enhancing both flavor and presentation when served warm.
6. Broiled Peaches
   Broiling halved peaches brings out their natural sugars, creating a delightful side that mirrors flavors in the cake.
7. Lemon Sorbet
   This light and zesty sorbet cleanses the palate, making it an excellent choice after enjoying rich pound cake.

Common Mistakes to Avoid

When making your Peach Pound Cake Recipe, avoiding common pitfalls can lead to a more successful baking experience. Here are some mistakes to watch out for:

• Using cold ingredients: Make sure all your ingredients, especially eggs and butter, are at room temperature. Cold ingredients can cause the batter to curdle.
• Overmixing the batter: Mix just until combined after adding flour. Overmixing can lead to a dense pound cake instead of a light and fluffy texture.
• Skipping the greasing step: Always grease your bundt pan thoroughly. Skipping this step can result in the cake sticking and breaking apart when you try to remove it.
• Not measuring flour correctly: Use the scoop-and-level method to measure flour accurately. Too much flour can lead to a dry cake.
• Baking at the wrong temperature: Make sure your oven is preheated to 325 degrees Fahrenheit before placing the cake inside. An incorrect temperature can affect baking time and texture.
• Failing to cool properly: Allow the cake to cool in the pan for at least 10-15 minutes before removing it. This helps prevent breakage and ensures a better shape.

Refrigerator Storage

• Store in an airtight container. Keeps fresh for up to 5 days.
• Alternatively, wrap tightly in plastic wrap and foil for added protection from air.

Freezing Peach Pound Cake Recipe

• Wrap slices individually in plastic wrap or aluminum foil.
• Place wrapped slices in a freezer-safe bag or container. Keeps well for up to 3 months.

Reheating Peach Pound Cake Recipe

• Oven: Preheat your oven to 350 degrees Fahrenheit and warm the cake for about 10-15 minutes.
• Microwave: Warm individual slices on a microwave-safe plate for about 15-20 seconds.
• Stovetop: Heat slices in a skillet over low heat for a few minutes until warmed through.

Frequently Asked Questions

Can I use canned peaches in this Peach Pound Cake Recipe?

Yes, you can use canned peaches if fresh ones are not available. Just make sure they are well-drained before adding them into the batter.

What is the best way to slice my Peach Pound Cake?

Use a serrated knife for clean slices. This helps maintain the shape of each piece without crushing it.

How do I know when my Peach Pound Cake is done baking?

Insert a toothpick or cake tester into the center; it should come out clean or with just a few crumbs attached when fully baked.

Can I customize this Peach Pound Cake Recipe?

Absolutely! You can add nuts, different spices, or even chocolate chips for variety. Feel free to experiment with flavors that you love!

What should I serve with my Peach Pound Cake?

This cake pairs beautifully with whipped cream, vanilla ice cream, or even fresh fruit for extra flavor.

Final Thoughts

The Homemade Peach Pound Cake Recipe is not only delicious but also versatile. With its soft texture and sweet peach flavor, it’s perfect as a summer dessert or any occasion treat. Feel free to customize it with your favorite additions, making it your own special creation! Try this recipe today and delight your family and friends!

Print

Peach Pound Cake

---

• Author: Madison
• Total Time: 1 hour 30 minutes
• Yield: Serves approximately 8 slices 1x

Print Recipe

Pin Recipe

Description

Indulge in the ultimate summer delight with this Homemade Peach Pound Cake Recipe. Combining the rich, buttery goodness of a classic pound cake with the vibrant sweetness of fresh peaches, this dessert is an absolute crowd-pleaser. Perfect for family gatherings, picnics, or cozy evenings at home, this cake is not only visually stunning but also incredibly easy to prepare. With a luscious cream cheese glaze drizzled on top, each slice offers a mouthwatering burst of flavor that transports you straight to sunny days. Whether served on its own or paired with ice cream, this peach pound cake is bound to become a favorite in your dessert rotation.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups butter, softened
• 2 1/3 cups granulated sugar
• 1/2 cup brown sugar
• 6 eggs, room temperature
• 3 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 12 Tbsp sour cream
• 1 tbsp vanilla extract
• 1 1/2 cups fresh peaches, diced
• 1/4 cup butter, softened for glaze
• 4 oz cream cheese, softened for glaze
• 1 1/2 cups powdered sugar for glaze
• 1/2 tsp vanilla extract for glaze
• 4–5 Tbsp milk for glaze

---

Instructions

1. Preheat the oven to 325°F and grease a large bundt pan.
2. Cream together softened butter and sugars until fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, sift together flour, salt, baking soda, and cinnamon.
5. Gradually add flour mixture and sour cream alternately to the wet ingredients.
6. Fold in vanilla extract and diced peaches gently.
7. Pour batter into prepared bundt pan and bake for 65–70 minutes or until a toothpick comes out clean.
8. Cool for 10–15 minutes before removing from the pan.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (112g)
• Calories: 366
• Sugar: 34g
• Sodium: 145mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg

Keywords: Ensure peaches are ripe for maximum sweetness. Mix just until combined to avoid dense cake. Cool completely before glazing for best results.