Description
This Fresh Peach Pound Cake is bursting with juicy peach chunks baked into a rich, buttery crumb and topped with a glossy peach glaze. A true Southern treat that’s perfect for summer gatherings or cozy afternoon desserts.
Ingredients
Scale
- 2 cups fresh peaches, peeled and chopped
- 2½ cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sour cream
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla and sour cream.
- Gradually mix in dry ingredients until just combined. Fold in chopped peaches gently.
- Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes in the pan, then turn onto a wire rack to cool completely.
- Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake and let set.
Notes
- Use very ripe peaches for the best flavor and sweetness.
- Pat peaches dry to avoid extra moisture in the batter.
- This cake tastes even better the next day—wrap and store at room temp.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg