Peach pound cake is a buttery loaf studded with diced peaches, with sour cream in the batter for a moist crumb. Bake it in a 9×5-inch loaf pan, dust the cooled cake with powdered sugar, and serve slices with whipped cream or vanilla ice cream.

Table of Contents

Ingredients

To make a moist and flavorful peach pound cake, you’ll need:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional for extra flavor)
1/2 cup sour cream
2 cups diced fresh peaches (or canned, drained and chopped)
1/2 cup powdered sugar (for dusting, optional)

Instructions

Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and almond extract.

Step 2: Incorporate Peaches

Gradually add the dry ingredients to the wet mixture, alternating with sour cream.
Gently fold in the diced peaches, ensuring they are evenly distributed.

Step 3: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Serve and Enjoy

Once the cake is completely cooled, dust with powdered sugar if desired.
Slice and serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutritional Information (Per Slice)

Calories: 320-350 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Fiber: 1g
Sugar: 25g
Sodium: 200mg

Tips for the Best Peach Pound Cake

Use ripe, fresh peaches for the best flavor and natural sweetness.
Don’t overmix the batter to keep the cake light and fluffy.
For extra moisture, brush the warm cake with a simple syrup made from sugar and peach juice.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Peach pound cake is a simple yet delicious dessert that’s perfect for any occasion. With its buttery texture and fruity flavor, this cake is a must-try for peach lovers. Follow this easy recipe to bake a homemade treat that will impress family and friends!

Frequently Asked Questions

Can I use canned peaches in pound cake?

Yes. Drain canned peaches well and chop them before folding them into the batter. Fresh, ripe peaches give the best flavor and natural sweetness.

How do I know when the cake is done?

Bake at 350°F (175°C) for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool it in the pan for 10 minutes, then move it to a wire rack.

How should I store leftover pound cake?

Keep it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

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Peach Pound Cake Recipe and Its Nutritional Information