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Peach Pound Cake

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his Peach Pound Cake is a true celebration of summer, combining the lush sweetness of ripe peaches with the classic, rich texture of a traditional pound cake. The cake’s golden crust gives way to a moist, buttery interior, dotted with juicy pieces of peach, making every bite a delightful fusion of flavors and textures.

Whether served as a sweet finish to a family meal or as a centerpiece for a summer gathering, this Peach Pound Cake is sure to impress. Its simplicity highlights the natural beauty and taste of fresh peaches, while the dense, buttery cake provides the perfect backdrop. Drizzle it with a simple glaze for an added touch of sweetness, and watch as it becomes the star of your dessert table.

Peach Pound Cake Recipe

Ingredients

For the Cake:

  • 1½ cups (340 g) of unsalted butter at room temperature
  • 3 cups (600 g) of granulated sugar
  • 6 large eggs at room temperature
  • 1 tsp of vanilla extract
  • 3 cups (375 g) of all-purpose flour
  • ½ tsp of kosher salt
  • ¼ tsp of baking soda
  • 1 cup (230 g) of sour cream
  • 3 fresh peaches, peeled, pitted, and chopped (about 2 cups)

For the Glaze:

  • 1½ cups (187.5 g) of icing sugar
  • 1-3 tbsp of milk or cream

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Directions

For the Cake:

  1. Start by preheating your oven to 350°F (175°C). Prepare a 10-inch bundt pan by spraying it with nonstick spray. Ensure there’s at least 1 ½ inches of space from the top edge of the pan to where the batter will fill.
  2. Using a stand mixer with a paddle attachment, cream the butter until it’s smooth.
  3. Gradually blend in the sugar until the mixture is light and fluffy.
  4. Add the eggs one at a time, thoroughly mixing after each addition. Stir in the vanilla extract, scraping down the bowl sides as necessary.
  5. In a different bowl, whisk together the flour, salt, and baking soda.
  6. On a low setting, alternately mix in the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture.
  7. Gently fold in the diced peaches by hand.
  8. Transfer the batter into the bundt pan, filling it to about ¾ full. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs. Aim for a golden-brown crust and avoid underbaking.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a plate to cool completely.

For the Glaze:

  1. In a medium bowl, mix the icing sugar with a tablespoon of milk or cream. Whisk until smooth, adding more milk as needed to achieve your desired glaze consistency.
  2. Once the cake has cooled, drizzle the glaze over it and serve.

Enjoy your delightful Peach Bundt Cake with a sweet glaze!

Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes

Kcal: 450 kcal per serving | Servings: 12 servings

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Peach Pound Cake FAQS

What is pound cake called in the UK?

In the UK, pound cake is generally known by the same name, “pound cake.” However, a similar traditional British cake known as “Madeira cake” shares some characteristics with the American pound cake, though they are not identical.

Is there a difference between pound cake and regular cake?

Yes, there is a difference. Pound cake is known for its dense and rich texture, traditionally made with equal weights of flour, butter, eggs, and sugar. Regular cakes, on the other hand, often have a lighter and fluffier texture, and the ingredient proportions can vary significantly. Regular cakes might also include additional ingredients like baking powder or baking soda for leavening.

Why is a pound cake called pound cake?

Pound cake gets its name from its traditional recipe, which called for one pound each of its four main ingredients: flour, butter, eggs, and sugar. This simple ratio made the recipe easy to remember and resulted in a large, dense, and rich cake.

Why does pound cake come out dry?

Pound cake can come out dry for several reasons. Overbaking is a common cause, as the dense nature of pound cake requires a longer baking time, which can lead to dryness if the cake is left in the oven for too long. Incorrect ingredient proportions can also result in a dry cake; for instance, too much flour or not enough butter can affect the moisture content. Additionally, the quality of ingredients and the method of mixing (overmixing can lead to a dry texture) play significant roles in the final moisture level of the cake.

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Peach Pound Cake

🍰🍑 Fresh peaches and a tender, buttery crumb make this Peach Pound Cake a must-try this summer! Indulge in the taste of sunshine. ☀️🌼

  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Cake:

  1. 1½ cups (340 g) of unsalted butter at room temperature
  2. 3 cups (600 g) of granulated sugar
  3. 6 large eggs at room temperature
  4. 1 tsp of vanilla extract
  5. 3 cups (375 g) of all-purpose flour
  6. ½ tsp of kosher salt
  7. ¼ tsp of baking soda
  8. 1 cup (230 g) of sour cream
  9. 3 fresh peaches, peeled, pitted, and chopped (about 2 cups)

For the Glaze:

  1. 1½ cups (187.5 g) of icing sugar
  2. 13 tbsp of milk or cream

Instructions

For the Cake:

  1. Start by preheating your oven to 350°F (175°C). Prepare a 10-inch bundt pan by spraying it with nonstick spray. Ensure there’s at least 1 ½ inches of space from the top edge of the pan to where the batter will fill.
  2. Using a stand mixer with a paddle attachment, cream the butter until it’s smooth.
  3. Gradually blend in the sugar until the mixture is light and fluffy.
  4. Add the eggs one at a time, thoroughly mixing after each addition. Stir in the vanilla extract, scraping down the bowl sides as necessary.
  5. In a different bowl, whisk together the flour, salt, and baking soda.
  6. On a low setting, alternately mix in the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture.
  7. Gently fold in the diced peaches by hand.
  8. Transfer the batter into the bundt pan, filling it to about ¾ full. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs. Aim for a golden-brown crust and avoid underbaking.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a plate to cool completely.

For the Glaze:

  1. In a medium bowl, mix the icing sugar with a tablespoon of milk or cream. Whisk until smooth, adding more milk as needed to achieve your desired glaze consistency.
  2. Once the cake has cooled, drizzle the glaze over it and serve.
  • Author: Valerie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes

Nutrition

  • Calories: 50 kcal per serving

Keywords: pound cake, traditional baking, dense cake, buttery dessert, homemade cake, classic recipe, rich flavor, sweet treat, family dessert, baking basics, comfort food, tea time cake, dessert ideas, simple ingredients, old-fashioned cake, moist cake, easy baking, sugar and butter cake, egg-rich cake, American dessert

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