Peach Pound Cake

This Peach Pound Cake will have you singing summer praises with every bite. Bursting with the perfect amount of peach flavor from fresh peaches, there’s no better dessert. A classic, slightly dense texture, topped off with a brilliant peach icing. Here is my version of a peach pound cake

Peach Pound Cake

When you live in Georgia, peaches are pretty popular and easy to get your hands on. Not the kind that you hope to catch in the store. No, fresh peaches are what I love about Georgia. I love using them in all kinds of recipes, not just desserts. A good peach sweet tea or even some grilled peaches for a salsa or even over chicken. The options are endless when it comes to Georgia peaches.

Tips and Variations

• Storage – Store in a cool, dry place in an airtight container or cake holder. Freeze in an airtight container for up to 3 months.
• Reheating – Let the peach pound cake come to room temperature on its own then heat in the microwave for a few seconds to soften the cake.
• Make other flavors – If desired, you can use other fruits in place of peaches. To match the icing, simply use the juice of the fruit or a juice drink with a similar flavor.

Common Questions About Peach Pound Cake

Why is it Called a Pound Cake?

Pound cakes were traditionally made based on the weight of the main ingredients. In other words, each ingredient was a pound. For example, a pound of flour, a pound of butter, etc. Of course, pound cake isn’t made in such large batches anymore. This peach pound cake is made to serve 12-14, but can be cut in half and made in a smaller pan to suit smaller serving needs.

Prep Time: 10 Minutes

Cook Time: 1 Hour

Serves: 12-14

Ingredients:

• 3 Cups Flour
• 1 ½ Cups Sugar
• 2 Sticks Butter, room temp
• 4 Eggs
• 3 Peaches
• 1 Tablespoon Vanilla Extract
• 2 Teaspoons Baking Powder
• 1 Teaspoon Salt

For Peach Icing:

• 1 Cup Powdered Sugar
• 3 Tablespoons Peach Juice

Directions:

1. Preheat the oven to 325 degrees and grease a bundt or tube pan. Around 10 inches is ideal for this recipe.
2. In a large bowl, cream together the butter and sugar. Add the eggs and vanilla. Mix well.
3. In a separate bowl, mix the salt, flour, and baking powder together well.
4. Mix the sugar mixture and flour mixture together well.
5. Remove the pit from your peaches and dice them. Gently fold them into the batter.
6. Pour batter into the prepared pan and bake for about an hour or until a toothpick comes out clean.
7. Remove the cake from the oven and let cool.
8. While the pound cake is cooling, mix the ingredients for the icing in a small bowl. Once the cake is cool, drizzle the icing mixture over the middle, top hump of the cake and let it run down the sides.

I have no doubt you’ll love this Peach Pound Cake and I want to hear about it in the comments below!