The Dreamiest Peach Pound Cake Recipe for Summer Joy

Sweet summer memories bloom with this delightful peach pound cake that turns ordinary afternoons into delectable celebrations.

Ripe, juicy peaches dance through a rich, buttery batter, creating a dessert that whispers comfort.

Soft crumbs melt on your tongue, releasing bursts of fruity sweetness with each bite.

Bakers of all skill levels can master this simple yet impressive treat.

Southern kitchens have long cherished such timeless recipes that bring people together.

Warm slices paired with vanilla ice cream promise pure happiness.

This cake invites you to savor a moment of pure, peachy bliss.

Why Peach Pound Cake Is a Summery Treat

• Savor Homemade Comfort: This peach pound cake delivers pure comfort with its rich, moist texture and warm cinnamon notes that remind you of treasured family recipes.
• Master Baking Skills: Perfect for beginner and intermediate bakers, the recipe offers straightforward steps and basic techniques that build confidence in the kitchen.
• Celebrate Summer Bounty: Transforms fresh peaches into a delectable dessert that captures the essence of seasonal produce with bright, natural sweetness.
• Versatile Dessert Delight: Adapts beautifully for various occasions, from casual afternoon tea to elegant dinner parties, making it a go-to recipe for multiple gatherings.

Peach Pound Cake Ingredient Essentials

• All-Purpose Flour: A fundamental component that provides the cake's structure and texture.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Unsalted Butter: Adds richness and moisture to the pound cake.
• Eggs: Bind the ingredients together and contribute to the cake's fluffy consistency.

• Fresh Peaches, Peach Puree: Provide natural sweetness and a vibrant fruity flavor to the cake.

• Sour Cream, Milk: Add moisture and create a soft, tender cake texture.
• Vanilla Extract: Introduces a warm, sweet background flavor.

• Ground Cinnamon, Salt, Baking Powder: Balance flavors and ensure proper cake rise and texture.

• Powdered Sugar: Adds a delicate sweet garnish and elegant appearance to the cake.

Baking Peach Pound Cake Step by Step

Step 1: Prepare Baking Environment

Get your oven ready by heating it to 325°F. Generously coat a 9×5-inch loaf pan with butter, then lightly dust with flour to ensure the cake releases smoothly.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon

Sift everything together to create a smooth, lump-free mixture.

Step 3: Whip Butter and Sugar

Using an electric mixer, blend softened butter and granulated sugar until the mixture becomes light, fluffy, and almost cloud-like. This process takes about 3-4 minutes of continuous mixing.

Step 4: Add Eggs and Vanilla

Incorporate eggs one at a time into the butter mixture, ensuring each egg is fully integrated before adding the next. Stir in vanilla extract for a rich, aromatic flavor.

Step 5: Blend Creamy Ingredients

Gently fold sour cream and milk into the batter, maintaining a silky and consistent texture throughout.

Step 6: Combine Wet and Dry Mixtures

Slowly add the sifted dry ingredients to the wet mixture. Stir carefully until just combined, being careful not to overmix the batter.

Step 7: Introduce Peachy Goodness

• Diced fresh peaches
• Peach puree

Distribute these fruity elements evenly throughout the batter.

Step 8: Fill the Loaf Pan

Transfer the batter into the prepared pan, using a spatula to smooth the top and ensure even baking.

Step 9: Bake to Perfection

Slide the pan into the preheated oven and bake for 65-75 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Step 10: Cool and Rest

Remove the cake from the oven and let it rest in the pan for 15 minutes. Then transfer to a wire rack to cool completely.

Step 11: Final Elegant Touch

Once the cake has cooled, dust the top with a delicate layer of powdered sugar for a beautiful, professional finish.

Pro Baking Tips for Peach Pound Cake

• Prevent Peach Sinking: Toss diced peaches in a light coating of flour before adding to the batter to help them suspend evenly throughout the cake.
• Moisture Magic: Use ripe, juicy peaches for maximum flavor and ensure the cake remains wonderfully tender and soft.
• Room Temperature Ingredients: Bring butter, eggs, and sour cream to room temperature before mixing to create a smoother, more uniform batter.
• Storage Secrets: Wrap the cooled pound cake tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for extended freshness.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend and add 1/2 teaspoon xanthan gum to maintain the cake's signature texture.

Peach Pound Cake Twists and Changes

• Tropical Paradise Pound Cake: Replace peaches with a mix of diced mango, pineapple, and coconut flakes for a vibrant island-inspired dessert.
• Spiced Autumn Pound Cake: Swap ground cinnamon for a blend of nutmeg, ginger, and allspice, and use roasted butternut squash instead of peaches.
• Berry Bliss Pound Cake: Substitute peaches with a combination of fresh raspberries, blueberries, and blackberries for a burst of summer flavor.
• Nutty Harvest Pound Cake: Fold in chopped pecans or walnuts and use canned pumpkin puree in place of peaches for a rich, earthy version.

What to Serve with Peach Pound Cake

• Savor with Sweet Tea Bliss: Brew a classic Southern sweet tea with fresh mint, its cool sweetness perfectly complementing the warm, rich peach pound cake flavors.
• Creamy Vanilla Companion: Serve a scoop of high-quality vanilla bean ice cream alongside the cake, allowing the cold, smooth texture to contrast with the cake's warm, tender crumb.
• Champagne Celebration Pairing: Enjoy a chilled glass of light, crisp prosecco or champagne, its effervescent bubbles cutting through the cake's richness and enhancing the peach's delicate sweetness.
• Lavender Honey Drizzle Delight: Create a subtle lavender-infused honey glaze to drizzle over each slice, adding an elegant floral note that elevates the peach's natural fruity essence.

Peach Pound Cake Storage That Keeps It Tasting Fresh

• Store the cooled peach pound cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 5 days, maintaining its moisture and freshness.
• Wrap the completely cooled cake tightly in plastic wrap, then place in a freezer-safe container or freezer bag, where it can be stored for up to 3 months without losing its delicious flavor.
• Keep the cake at room temperature in a sealed container for 2-3 days if your kitchen remains cool and dry, ensuring it stays moist and delectable.
• Cut the cake into individual slices before freezing, which allows for easier thawing and quick single-serving enjoyment whenever a sweet craving strikes.

Peach Pound Cake Questions Everyone Asks

• Can I use frozen peaches instead of fresh ones?

Yes, thaw and drain frozen peaches completely before using. Pat them dry to prevent excess moisture from affecting the cake’s texture.

• How do I know if I'm overmixing the batter?

Stop mixing as soon as the dry ingredients are just incorporated. Overmixing can lead to a tough, dense cake instead of a tender crumb.

• What's the purpose of adding sour cream to the recipe?

Sour cream adds moisture, richness, and helps create a tender, soft texture in the pound cake. It also contributes to a subtle tangy flavor.

• Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Use a 1:1 replacement ratio for best results.

Peach Pound Cake Recipe

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4.6 from 24 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

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Description

Sweet Southern charm fills kitchens with irresistible Peach Pound Cake, blending ripe fruit and buttery goodness into a delightful dessert. Moist crumb and golden edges promise pure comfort you’ll savor slice by delectable slice.

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Ingredients

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Fresh Fruit:

• 3 ripe peaches, peeled and diced
• 1/2 cup peach puree

Dry Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Wet Ingredients and Extras:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 2 tbsp milk
• 1/4 cup powdered sugar (for dusting)

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Instructions

1. Preheat the oven to 325°F and thoroughly grease a 9×5-inch loaf pan with butter, then dust with flour to prevent sticking.
2. Sift together flour, baking powder, salt, and ground cinnamon in a medium bowl, creating a uniform dry mixture.
3. Cream softened butter and granulated sugar in a large mixing bowl using an electric mixer until light and fluffy, approximately 3-4 minutes.
4. Incorporate eggs one at a time into the butter mixture, ensuring complete integration after each addition, then mix in vanilla extract.
5. Gently fold sour cream and milk into the batter, maintaining a smooth and consistent texture.
6. Gradually add the sifted dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
7. Carefully fold diced peaches and peach puree into the batter, distributing evenly throughout.
8. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
9. Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
11. Once completely cooled, dust the top with powdered sugar for a delicate, elegant finish.

Notes

• Prevent tough cake by mixing dry and wet ingredients just until combined, avoiding overmixing which develops gluten and creates dense texture.
• Use ripe, fresh peaches for maximum flavor and natural sweetness, selecting fruits that are fragrant and yield slightly when gently pressed.
• Ensure even baking by rotating the loaf pan halfway through cooking time, which helps create uniform golden-brown exterior and consistent doneness.
• Adapt recipe for gluten-free diets by substituting all-purpose flour with a cup-for-cup gluten-free blend, maintaining similar moisture and texture.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg