Peach Pound Cake

We love this Peach Pound Cake recipe! The cake itself is so moist and flavorful, but the diced peaches in the cake take it to another level.

If you love peach desserts, this delicious peach pound cake is certain to become a favorite. Enjoy it not only in the summer months, but anytime of year! 

How to Make Peach Pound Cake

This southern peach pound cake recipe is based on a delightfully moist sour cream pound cake recipe. We folded just enough diced peaches into the batter to ensure wonderful peach flavor in every slice.

*You can find the full, printable cake recipe for Peach Pound Cake below. Here is just a quick rundown of our steps!

Preheat: After preheating the oven and greasing the bundt or tube pan, whisk the dry ingredients together and set aside. (This is the all purpose flour, baking soda, and salt).

Sour Cream and Vanilla: Next, in a separate bowl, add vanilla extract to a cup of sour cream and set aside.

Butter and Sugar: In the bowl of a stand mixer, cream butter on medium speed with a paddle attachment until smooth and creamy.  Add the sugar gradually and mix on medium speed until the mixture is light and fluffy (about 3-5 minutes).

Eggs: Then, add in the eggs one at a time, mixing after each until yolk is blended.

Dry and Wet Ingredients: Next, with the mixer on low speed, add the flour mixture alternately with the sour cream mixture. (Start and end with the flour mixture-- we do 3 additions of the flour mixture and two additions of the sour cream mixture). Mix just until blended. (Be careful not to over mix). 

Add the Peaches: Fold in the chopped peaches. Pour the cake batter into a prepared bundt cake pan (or tube pan).

Time to Bake!: Bake at 350 degrees for 1 hour or until a wooden pick or toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow to cool for 10 minutes before flipping out of the pan.

More Pound Cake Recipes to Love

If you love pound cakes and bundt cakes of all kinds, here are a few more recipe for you! Each one is easy to make, uses simple ingredients, yet tastes rich and wonderful.

Aside from today's Peach Pound Cake, some other favorites are Buttermilk Pound Cake, Lemon Pound Cake, and Marble Pound Cake! Our Cream Cheese Pound Cake is a great choice too.

Simple Vanilla Glaze

We like to top off our bundt cakes and pound cakes with a simple vanilla glaze. It adds a bit of sweetness but also dresses the cake up a bit!

You can spoon on the glaze after the pound cake has cooled off. Or, for more control, you can spoon it into a disposable piping bag (or ziplock) and snip the tip away.

Glaze Consistency: If your glaze is too thick, add a touch more milk, if the glaze is too thin, add a bit more powdered sugar.

In addition to a glaze (or instead of), a big scoop of vanilla ice cream or dollop of sweetened whipped cream is always a good idea!

Recipe FAQs

Other Favorite Fruity Cakes

If you love peach cakes, make sure to check out our layered Peach Cake and Peach Pecan Cake as well as these other fruity cakes!

Some of our most popular are our Lemon Cake Recipe, Cherry Cake Recipe, Orange Cake, and Strawberry Cake.

Peach Pound Cake

BY Melissa and Bebe

This buttery Peach Pound Cake is ultra moist with diced peaches folded into the batter!

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Course: Dessert

Servings: 15 servings

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Ingredients

For the Peach Pound Cake

• ▢ 3 sticks (339g total) unsalted butter, softened (Should be softened enough that it easily dents when pressed but overly soft)
• ▢ 3 cups (600g) sugar
• ▢ 6 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
• ▢ 3 cups (375g) all purpose flour (plain in the UK)
• ▢ ¼ teaspoon (1g) baking soda
• ▢ ½ teaspoon (3g) salt
• ▢ 1 cup (242g) sour cream
• ▢ 2 teaspoons (8g) vanilla extract
• ▢ 3 peaches peeled pitted and diced (diced to reach 2 cups)-*You can also use frozen or canned peaches. If using frozen or canned, place peach slices on paper towels to absorb the extra moisture.

For the Vanilla Glaze

• ▢ 1 cup (115g) confectioners' sugar (measure then sift)
• ▢ 1 teaspoon (4g) vanilla extract
• ▢ 2 to 3 Tablespoons (28-42g) milk

Instructions

For the Peach Pound Cake

• Preheat the oven to 350 degrees F.
• Grease and flour a 10 cup bundt pan (see Notes below)
• In a separate bowl add the flour, baking soda, and salt.  Whisk to blend, set aside.
• Add the vanilla extract to 1 cup of sour cream, set aside.
• Mix the butter on medium speed until smooth and creamy.  Add the sugar gradually and mix on medium speed 3 to 5 minutes, or until the mixture is light and fluffy.
• Add the eggs one at a time, mixing after each until the yolk is blended.
• With the mixer on low speed, add the flour mixture alternately with the sour cream mixture.  Begin and end with dry ingredients.  Add the dry ingredients 3 times and the sour cream mixture twice. Mix just until incorporated.
• Fold the diced peaches into the cake batter then spoon into the bundt pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Baking times may vary.
• Allow to cool 10 minutes before turning out.  Do not allow to cool too long or it may stick to pan.

For the Vanilla Glaze

• Stir ingredients until smooth.  If it becomes too thin, you can add more confectioners' sugar. 
• If the glaze is thicker than you'd like, add additional milk just a few drops at a time.  You can spoon the glaze over the cake if you'd like, but we prefer to add it to a disposable piping bag with the tip snipped away for more control.

Notes

1. The recipe makes 8 ½ to 9 cups of batter with the peaches. We used a 10 inch tube pan. The general rule of thumb is that you should not fill your pan past ⅔ full. This allows space for your cake to rise without overflowing.

2. The cake can be frozen. Wrap in 2 layers of plastic wrap and then tightly with aluminum foil. It can be kept frozen for up to 3 months.

3. The cake can be kept in a cake dome or airtight container on the counter top for a day or two, then refrigerated.

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