Description
This is a recipe for a delicious and moist Peach Pound Cake. Learn how to make this classic Southern dessert from scratch with ease.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the chopped peaches into the peach pound cake batter.
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the peach pound cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the peach glaze by whisking together the powdered sugar and peach nectar or milk until smooth. Drizzle over the cooled peach pound cake.
Notes
- For a more intense peach flavor, you can add a bit of peach puree to the batter.
- Ensure your peaches are ripe for the best flavor.
- If using canned peaches, drain them well before chopping.
- This peach pound cake is best served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Peach Pound Cake, Peach Pound Cake recipe, Best Peach Pound Cake, Easy Peach Pound Cake, Homemade Peach Pound Cake, Moist Peach Pound Cake, Southern Peach Pound Cake, Peach Pound Cake with glaze, Peach Pound Cake from scratch, How to make Peach Pound Cake, What is Peach Pound Cake, Why is my Peach Pound Cake dense, Peach Cobbler Pound Cake, Peach Upside Down Pound Cake, Fresh Peach Pound Cake, Canned Peach Pound Cake, Peach Crumble Pound Cake, Peach Pound Cake batter, Peach Pound Cake frosting, Peach Pound Cake dessert, Peach Pound Cake flavors