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A freshly baked peach pound cake sliced on a serving platter.

Peach Pound Cake

This delightful recipe creates a tender, buttery pound cake infused with juicy peaches, perfect for any occasion. It's surprisingly simple to prepare, delivering a rich dessert with minimal effort.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pound Cake
  • 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups fresh peaches, peeled and diced (about 2-3 medium peaches)
  • 2 tbsp powdered sugar for dusting (optional)

Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand-held)
  • 12-cup bundt pan or two 9x5 inch loaf pans
  • Wire rack
  • Wooden skewer or toothpick

Method
 

Preparation
  1. Preheat oven to 325°F (160°C) and prepare a 12-cup bundt or two loaf pans by generously greasing and flouring them.
  2. In a large bowl, cream the softened butter with granulated sugar until light and fluffy, then beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  3. In a separate bowl, whisk together the flour, baking powder, and salt; then gradually add these dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  4. Gently fold in the diced peaches and vanilla extract into the batter, being careful not to overmix, then pour the batter evenly into the prepared pan.
  5. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean, checking for doneness.
  6. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  7. Optionally, dust the cooled cake with powdered sugar before slicing and serving.

Notes

For best results, ensure butter and eggs are at room temperature. Do not overmix the batter, as this can affect the cake's texture. Fresh, ripe peaches are recommended, but well-drained canned peaches can be substituted in a pinch.