Peach Pound Cake: 1 Easy Moist Recipe

Name: Peach Pound Cake: 1 Easy Moist Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 2 cups chopped fresh peaches (about 2-3 medium peaches); Peach Glaze: 1 cup powdered sugar, 2-3 tablespoons peach nectar or milk

by Jannet Lisa

19 de August de 2025

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Peach Pound Cake has always been my ultimate comfort dessert, especially when made homemade peach pound cake from scratch. I remember my grandmother making this on hot summer afternoons, the sweet, floral scent of ripe peaches filling her kitchen. The anticipation of that first slice, warm and tender, was almost unbearable! This recipe delivers exactly that – a gloriously moist peach pound cake with a tender crumb and a burst of sunshine from fresh peaches. It’s the perfect way to capture that nostalgic summer feeling any time of year. Let’s get cooking!

Why You’ll Love This Peach Pound Cake

You’re going to adore this cake for so many reasons! It’s a truly delightful dessert that’s perfect for any occasion.

Incredible flavor that bursts with sweet, juicy peaches and a hint of almond.
Super speedy prep time – less than 20 minutes to get it ready for the oven!
A relatively healthy dessert option, packed with real fruit goodness.
Budget-friendly, using common pantry staples and seasonal peaches.
A guaranteed crowd-pleaser, loved by kids and adults alike.
It’s an easy peach pound cake to whip up, even for beginners.
The finished result is a wonderfully moist peach pound cake that’s simply divine.
This easy peach pound cake recipe makes baking a joy, not a chore.

Ingredients for Your Peach Pound Cake

Gathering these simple ingredients is the first step to baking the most delicious fresh peach pound cake. I love that most of them are pantry staples, making this truly a go-to recipe!

1 cup (2 sticks) unsalted butter, softened – this provides richness and helps create a tender crumb
3 cups granulated sugar – for sweetness and that classic pound cake texture
4 large eggs – at room temperature, they incorporate best into the batter
1 teaspoon vanilla extract – enhances the sweetness and adds a warm aroma
1 teaspoon almond extract – complements the peach flavor beautifully
3 cups all-purpose flour – the foundation of our cake
1/2 teaspoon baking powder – for a little lift
1/2 teaspoon salt – balances the sweetness and brings out flavors
1 cup buttermilk – this is key for that wonderfully moist texture
2 cups chopped fresh peaches (about 2-3 medium peaches) – the star of the show! Make sure they’re ripe for the best flavor.
For the Peach Glaze: 1 cup powdered sugar, 2-3 tablespoons peach nectar or milk – to add a sweet finish

How to Make the Best Peach Pound Cake

Step 1: Let’s get this baking party started! Preheat your oven to 325°F (160°C). Grab your favorite 10-inch tube pan or Bundt pan, give it a good grease and flour, so our beautiful cake doesn’t stick.
Step 2: In a big bowl, cream together the softened butter and granulated sugar. I like to use my stand mixer for this because it gets them super light and fluffy, almost like a cloud. This step is crucial for that classic pound cake texture.
Step 3: Now, let’s add the eggs. Beat them in one at a time, making sure each one is fully incorporated before adding the next. This helps create a stable structure for our cake. Then, stir in the vanilla and almond extracts – oh, that aroma!
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Having your dry ingredients ready in their own bowl makes adding them to the wet ingredients much easier.
Step 5: Time to combine! Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until everything is just combined – seriously, don’t overmix! Overmixing can lead to a dense cake, and we want a tender peach pound cake batter.
Step 6: Gently fold in the chopped peaches. I love seeing those little pops of color in the batter – it means pure peach goodness is coming! This is where the magic of this Peach Pound Cake recipe really shines.

Step 7: Pour all that lovely batter into your prepared pan. Smooth the top gently with a spatula.
Step 8: Bake for about 60-75 minutes. You’ll know it’s ready when a wooden skewer inserted into the center comes out clean. The kitchen will smell amazing!
Step 9: Let the cake cool in the pan for about 10-15 minutes. This helps it set up a bit before you try to remove it. Then, carefully invert it onto a wire rack to cool completely.
Step 10: While it cools, whip up the glaze. Whisk the powdered sugar with peach nectar or milk until it’s smooth and pourable. Drizzle this sweet glaze over the completely cooled cake. Enjoy your delicious homemade peach pound cake!

Pro Tips for the Perfect Peach Pound Cake

Want to elevate your baking game? These little tricks will ensure your cake is a showstopper every single time.

Use room temperature ingredients – butter, eggs, and buttermilk all incorporate better, leading to a smoother batter and a more even bake.
Don’t overmix the batter once the flour is added. This is crucial for a tender crumb and to avoid a dense texture.
For an extra burst of peach flavor, try macerating the chopped peaches with a tablespoon of sugar and a splash of bourbon or brandy before adding them to the batter.
Ensure your oven temperature is accurate. An oven thermometer can be a lifesaver for perfect baking results.

What’s the secret to a perfectly moist Peach Pound Cake?

The magic lies in the liquid-to-dry ingredient ratio and using buttermilk. It creates a tender crumb and keeps the cake wonderfully moist, ensuring a truly delightful moist peach pound cake experience.

Can I make this Peach Pound Cake ahead of time?

Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just be sure to let it sit at room temperature for about 30 minutes before baking, as it will need a slightly longer bake time if cold.

How do I avoid common mistakes with Peach Pound Cake, like a dense texture?

To prevent a dense cake, remember not to overmix the batter once you add the flour. Also, ensure your baking powder is fresh, as expired leavening agents are a common culprit for cakes that don’t rise properly, leading to that “why is my peach pound cake dense” issue.

Peach Pound Cake: 1 Easy Moist Recipe - Peach Pound Cake - additional detail

Best Ways to Serve Your Peach Pound Cake

This delightful peach pound cake dessert is wonderful on its own, but I love dressing it up a bit! For a truly special treat, serve a warm slice with a dollop of fresh whipped cream or a scoop of classic vanilla ice cream. It’s also fantastic with a side of lightly sweetened ricotta cheese or a small serving of crème fraîche to balance the sweetness. For a more rustic feel, a drizzle of extra peach nectar or a sprinkle of toasted slivered almonds adds a lovely finishing touch that complements the cake’s natural flavors.

Nutrition Facts for Peach Pound Cake

Let’s take a look at the nutritional breakdown for this delightful Peach Pound Cake, per serving. Keep in mind these are estimates, as ingredient variations can slightly alter the final numbers.

Calories: 350
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Sugar: 40g
Protein: 4g
Sodium: 200mg
Cholesterol: 80mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Your Peach Pound Cake

Once your beautiful homemade peach pound cake has cooled completely, proper storage is key to keeping it delicious. I usually let mine cool on a wire rack for a few hours. For short-term storage, wrap the entire cake tightly in plastic wrap, then in aluminum foil, and keep it at room temperature for up to 2 days. If you’ve added a glaze, especially a cream cheese frosting, it’s best to store it in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the cake. Wrap individual slices tightly in plastic wrap, then in foil, and place them in a freezer-safe bag or container for up to 3 months. This is a great way to have a slice of delicious Peach Pound Cake ready anytime!

To reheat, you can gently warm individual slices in the microwave for about 15-20 seconds, or place them in a low oven (around 300°F or 150°C) for a few minutes until warmed through. This brings back that wonderful freshness and aroma.

Frequently Asked Questions About Making Peach Pound Cake

What is Peach Pound Cake?

A Peach Pound Cake is a classic cake, typically a dense, buttery, and rich pound cake that has fresh or canned peaches incorporated into the batter. It’s known for its moist texture and delicious peachy flavor, often enhanced with vanilla and almond extracts. It’s a beloved Southern dessert that truly celebrates the taste of summer.

What are the best Peach Pound Cake flavors?

The star flavor, of course, is the sweet, juicy peach! However, to complement it, vanilla and almond extracts are classic pairings that really make the peach sing. Some people also enjoy a hint of cinnamon or nutmeg, especially if they’re going for a more spiced or autumnal vibe. The glaze also adds another layer of sweet peach flavor to the overall experience.

Can I use canned peaches for this Peach Pound Cake recipe?

Yes, you absolutely can! If you’re not using fresh peaches or want a year-round option, canned peaches work wonderfully. Just be sure to drain them very well and pat them dry before chopping them. This helps prevent adding too much extra moisture to your Peach Pound Cake batter, which could affect the texture.

Why is my Peach Pound Cake dense?

A dense texture, or the question “Why is my Peach Pound Cake dense,” often comes down to a few common baking mistakes. The most frequent culprit is overmixing the batter after adding the flour, which develops the gluten too much. Another reason can be using expired baking powder or not creaming the butter and sugar sufficiently at the beginning. Ensure you’re measuring your ingredients accurately, especially the flour!

Variations of Peach Pound Cake You Can Try

Once you’ve mastered the classic, there are so many fun ways to play with this fantastic Peach Pound Cake recipe! If you love the idea of layered desserts, you could try a Peach Cobbler Pound Cake by topping the batter with a simple crumble topping before baking. For a different presentation, consider making a Peach Upside Down Pound Cake by arranging peach slices in the bottom of the pan with butter and brown sugar before adding the batter. For a lighter option, you could experiment with a reduced-sugar version or even a gluten-free adaptation using a good quality gluten-free flour blend. You can also boost the flavor by adding a pinch of cinnamon or nutmeg to the batter for a warmer spice profile.