McLeod Farms’ Fresh Peach Pound Cake

There’s a certain kind of summer day that calls for something buttery, warm, and dripping with fruit. This Fresh Peach Pound Cake is that call answered. With juicy chunks of ripe peach tucked into a rich, dense crumb and a thick glaze that melts over the top like afternoon sunshine, it’s the kind of cake you bake when you want to hold onto summer just a little longer.

Behind the Recipe

This recipe was born on a sticky July afternoon, right after a visit to McLeod Farms in South Carolina. Their peaches are the kind you bite into and immediately need a napkin. I couldn’t leave with just a few, so naturally, a pound cake happened. A buttery base, a generous scoop of chopped fresh peaches folded right in, and a silky glaze made with peach juice and lemon. The smell alone will stop you in your tracks.

Recipe Origin or Trivia

McLeod Farms has been growing peaches for over a century, and their fruit is legendary in the South. This pound cake is a tribute to those golden orbs—perfectly ripe, sweet with just enough acidity, and begging to be baked into something indulgent. Pound cake itself has roots in European baking, originally made with a pound each of flour, butter, sugar, and eggs. This version is a Southern twist, made softer and fruitier with sour cream and summer’s best peaches.

Why You’ll Love This Peach Pound Cake

There’s something nostalgic about pound cake, but this one feels fresh and new thanks to the fruit. Here’s why it’s a keeper:

Rich and Moist: Sour cream and butter give it unbeatable tenderness.

Loaded with Peaches: You get bites of fruit in every slice.

Easy to Make: Simple pantry ingredients and no fancy tools.

Summer in a Bite: Perfect for BBQs, picnics, or afternoon coffee.

Stays Fresh: Tastes even better the next day.

Beautiful: That peach glaze glistens like magic.

Chef’s Pro Tips for Perfect Results

Let’s make sure your cake turns out bakery-perfect every single time.

• Use very ripe peaches for the best flavor and sweetness.
• Pat the peaches dry to prevent extra moisture in the batter.
• Don’t overmix once you add the flour—just fold gently.
• Let the cake cool before glazing so it doesn’t slide off.
• For a thicker glaze, let it cool slightly before pouring.

Kitchen Tools You’ll Need

You won’t need much, just a few basics to pull this off.

Bundt Pan or Loaf Pan: Greased and floured well to prevent sticking.

Stand Mixer or Hand Mixer: For creaming butter and sugar.

Mixing Bowls: At least two for wet and dry ingredients.

Spatula: For folding in peaches gently.

Wire Rack: To cool the cake evenly.

Ingredients in Fresh Peach Pound Cake

Here’s everything you’ll need to make this summery masterpiece.

• Fresh Peaches (2 cups, peeled and chopped): Juicy, sweet, and the star of the show.
• All-Purpose Flour (2½ cups): Gives structure and holds the fruit.
• Unsalted Butter (1 cup, room temp): Rich and creamy base.
• Granulated Sugar (1¾ cups): Sweetens and helps with the golden crust.
• Eggs (4 large): Bind the batter and add richness.
• Vanilla Extract (2 teaspoons): Brings everything together.
• Baking Powder (1 teaspoon): A gentle lift.
• Salt (½ teaspoon): Balances the sweetness.
• Sour Cream (¾ cup): Makes the crumb super moist and tender.
• Powdered Sugar (1 cup): For the glaze.
• Lemon Juice (2 tablespoons): Adds tang to the glaze.

Ingredient Substitutions

If you need to make a swap, here’s how.

Peaches: Nectarines or apricots work beautifully.

Sour Cream: Use full-fat Greek yogurt.

Butter: Can sub with plant-based for a dairy-free version.

Flour: For gluten-free, use a 1:1 baking blend.

Lemon Juice: Try orange juice for a warmer glaze flavor.

Ingredient Spotlight

Fresh Peaches: You want them juicy but firm enough to hold their shape. If they’re too soft, they’ll melt into the batter, which isn’t the worst thing—but you’ll miss those little fruity pockets.

Sour Cream: This is what keeps the cake from being dry. It adds a gentle tang and helps the cake bake up soft without being crumbly.

Instructions for Making Fresh Peach Pound Cake

This cake comes together easily—just follow along and let the oven do the magic.

1. Preheat Your Equipment:
   Preheat oven to 325°F (160°C). Grease and flour a bundt pan or loaf pan thoroughly.
2. Combine Ingredients:
   In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Prepare Your Cooking Vessel:
   Cream the butter and sugar together in a large bowl until light and fluffy, about 3–4 minutes.
4. Assemble the Dish:
   Add eggs one at a time, beating well after each. Mix in vanilla. Fold in the sour cream until smooth.
5. Cook to Perfection:
   Gradually mix in dry ingredients until just combined. Gently fold in chopped peaches.
6. Bake It:
   Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean.
7. Finishing Touches:
   Let cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
8. Glaze It:
   Whisk powdered sugar and lemon juice together until smooth and pourable. Drizzle over the cooled cake.

Texture & Flavor Secrets

The crumb is tender but not too light, with the kind of density that makes a good pound cake slice hold up on a fork. The peaches burst like jammy gems inside. And that glaze? Sweet-tart and sticky in all the right ways.

Cooking Tips & Tricks

• Use room temp ingredients for the smoothest batter.
• Don’t skip the greasing and flouring—peaches make the cake more likely to stick.
• Taste your peaches! If they’re not super sweet, you can add 2–3 tablespoons extra sugar to the batter.

What to Avoid

• Avoid underripe peaches—they’ll be bland and hard.
• Don’t overmix once you add the flour.
• Don’t glaze while warm or it’ll all run off the sides.

Nutrition Facts

Servings: 12
Calories per slice: ~410
(Approximate values)

Preparation Time

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes

Make-Ahead and Storage Tips

You can bake this cake a day ahead—it actually gets better with time. Wrap tightly and store at room temp for up to 3 days. For longer storage, freeze without the glaze for up to 3 months.

How to Serve Fresh Peach Pound Cake

This cake is lovely on its own, but it’s next level with a dollop of whipped cream or a scoop of vanilla ice cream. Serve with iced tea or a chilled rosé for a Southern-style treat.

Creative Leftover Transformations

• Cake Parfait: Layer cubes of pound cake with whipped cream and sliced peaches in a glass.
• French Toast Bake: Soak slices in egg mixture and bake for a peachy twist on brunch.
• Peach Shortcake: Use slices as a base instead of biscuits.

Additional Tips

• Add a dash of cinnamon or nutmeg to the batter for a cozy spice note.
• Use peach nectar instead of lemon juice in the glaze for extra peachiness.
• For a crunch, sprinkle chopped pecans over the glaze.

Make It a Showstopper

Garnish with peach slices and a few mint leaves. Serve on a cake stand and let that glaze drip artfully down the sides. A dusting of powdered sugar right before serving gives it a dreamy finish.

Variations to Try

• Bourbon Peach Cake: Add 1 tablespoon of bourbon to the batter and the glaze.
• Peach and Raspberry: Fold in a few raspberries for tart contrast.
• Coconut Peach: Add shredded coconut to the batter and glaze with coconut milk icing.
• Mini Loaves: Bake in mini pans for gift-giving or portioned treats.

FAQ’s

Q1: Can I use canned peaches?

Yes, but drain and pat dry thoroughly to avoid excess moisture.

Q2: Do I have to peel the peaches?

It’s recommended for texture, but not mandatory.

Q3: Can I make this in a loaf pan?

Absolutely. Just check for doneness earlier if using two smaller pans.

Q4: What’s the best way to store it?

Tightly wrapped at room temperature for 2–3 days.

Q5: Can I skip the glaze?

Sure, but it really adds that final touch. Even just a light dusting of powdered sugar will do.

Q6: Can I make it gluten-free?

Yes, just use a 1:1 GF flour blend and test for doneness.

Q7: What other fruits work?

Nectarines, apricots, or even blueberries are great subs.

Q8: How do I know when it’s done?

A toothpick in the center should come out clean or with just a few moist crumbs.

Q9: Can I use a food processor to mix the batter?

Not recommended—it can overmix and toughen the crumb.

Q10: How can I make the glaze thicker?

Add more powdered sugar or let it cool slightly before drizzling.

Conclusion

McLeod Farms’ Fresh Peach Pound Cake is more than just dessert—it’s a celebration of everything good about summer. Juicy peaches, buttery cake, and a glossy glaze that ties it all together. Whether you’re baking for a gathering, gifting to friends, or just making a Tuesday feel like something special, this cake will never let you down.

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