Run of the mill fruit cake recipes is nothing compared to this peach pound cake! This is one of my easiest pound cake recipes and it’s my best guilty pleasures! I just love pound cake. ~All that moist dense sweetness. I think its one of my favorite types of cake recipes.
Pound cake gets its name from the pound each of flour, butter, sugar, and eggs that most recipes call for. This particular recipe also uses fresh peaches just like a good Southern peach cobbler and peach crumb bars do. To complete the fresh fruit summer cakes, add my banana pound cake, and strawberry pound cake to the list!
But now you’re in for a treat because we’re making this lovely peach pound cake.
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What I Love About This Recipe
This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches. I love everything about this cake!
- Incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches
- Classic, perfect pound cake, enhanced with sour cream
- Sweet sugar glaze
How To Make Peach Pound Cake Recipe
This cake is ridiculously easy to throw together and it tastes like a million bucks. Just cream your butter and sugar and stagger the other ingredients as suggested. Then fill a bundt pan and toss it in the oven. Afterward, mix up that sweet icing glaze and pour is over your pound cake. Sweet peachy heaven is served!
Peach Cake Recipe Notes
Here’s a list of the super EASY things I do to avoid any issues and help to bake up the most amazing fresh peach cake that’s ever passed my lips!!!
Bundt Pan – I use my favorite Nordic Ware nonstick 12 cup bundt pan. Both the nonstick coating and the 12 cup size are important for this recipe. The batter fills up the pan with just enough room for the cake to rise. Make sure you only fill your bundt pan 3/4 full.
I’ve never had a problem with the batter spilling out of this baking pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it. Even though this pan has a very high-quality nonstick coating, I also coat the pan with nonstick cooking spray, then flour it WELL, tapping out any excess flour.
This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.
Don’t underbake – It’s REALLY important to make sure the cake is baked completely, but not overbaked. When a cake is baked in a bundt pan and has pieces of fruit in it, it’s really easy for it to fracture when it’s removed from the pan.
Basic physics! The fruit adds extra moisture to the batter and the sides of a bundt pan are fairly high. If the cake is underbaked at all, the moisture in the cake will keep it from holding its shape. It can break around the fruit, as it comes out of the pan. It just can’t withstand the pressure required for it to release from the pan as a whole.
Mixing – I used my stand up mixer to make this recipe. You can use a hand-held electric mixer if you’d like. To get that classic pound cake texture, the amount of time you beat the ingredients is imperative. So please don’t rush this step.
Testing – So how do you know if it’s baked? I rely on the standard skewer or cake tester method. Just insert either in the center of the cake and remove it from the oven when it comes out clean.
Ingredient Notes
The peaches in this cake add extra moisture so you’ll want to drain them well. Also, stick to the 2 cups. I tried putting more in for super extra peach flavor and it was not a good idea.
If you incorporate the fruit into the batter using the stand-up mixer, it bruises the peaches just enough to release their extra flavor. Trust me, it’s the way to go.
Glaze – This cake is so moist and tender that it’s also delicious without the glaze. If you’re pinched for time and want to skip the glaze, I think this cake will deliver on its own, naked! But if your glaze is kind of thin, just add powdered sugar, a little at a time, to the glaze, and continue mixing until you get the consistency you want.
Storing Tips
Your cake with that sweet creamy glaze keeps just fine in a cake saver or a gallon-sized zipper bag in the fridge. When you cut a slice, cover the open end with plastic wrap to keep it moist.
Can You Freeze This?
This peach cake freezes really well if you double wrap it in foil or plastic wrap and slide it into a freezer-safe bag. Sometimes, I like to cut mine and freeze it in individual slices so I can just pull out a little at a time. Set it on the counter for about an hour to thaw but smaller pieces may not take as long.
Make Ahead Tips
When I know I’m going to toss this baby in the freezer then I don’t bother with the glaze. I’ll wait and make that on serving day. It only takes about 30 minutes to throw this little gem together and the rest is oven time. I’ve even used frozen peaches in a pinch, and they work just fine.
How Long Can You Keep This In The Fridge?
When stored properly, your cake will stay moist and delicious for 5-7 days in the fridge. It’ll never make it that long though – this pound cake gets gobbled up fast!
Serving Recommendations
To go loco over peaches, sip peach moonshine, or creamsicle drink while enjoying eating this pound cake!
Peach Pound Cake
Ingredients
Cake:
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 3 cups sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour plus extra to coat the pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh peaches peeled, pitted and diced
Glaze:
- 1 1/2 cups powdered sugar sifted
- 1-3 tablespoons milk or cream
Instructions
- Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, then tap out and discard any excess.
- In the bowl of an electric stand up mixer, gradually beat butter until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
- In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
- With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter.
- Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then inverts the pan onto a plate, removing cake from pan and cool completely.
- Meanwhile, make the glaze: add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for the glaze to set, then serve.
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More Pound Cake Recipes
Once you’ve had time to really enjoy this peach pound cake, you may want to try a different flavor. Here’s a few suggestions.
- Pecan Pound Cake – Fresh crunchy pecans and moist delicious pound cake, oh my!
- Orange Pound Cake – is so delicious it’s like taking a bite of sweet sunshine
- Lemon Pound Cake – is oh so moist and tender with a wonderful subtle lemon flavor.
- Lemon Cream Cheese Pound Cake – is deliciously tender and moist with just the right amount of lemon flavoring.
- Buttermilk Pound Cake – Moist and decadent pound cake bliss.
Conclusion
This peach pound cake is a summertime classic that is sure to please the palate and it’s one of the easiest pound cake recipes I’ve got. Dress up any dessert table or springtime celebration like a rock star!!
You’ll be taking home an empty dessert plate and they’ll be begging for the recipe.
Reader Interactions
Comments
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[…] image via Gonna Want Seconds […]
Can I use frozen peaches or canned?
Hi Susan. Yes, you can but it’s very important to make sure they are well-drained so you don’t add extra liquid to the batter.
I have similar recipes for peach pound cake but this cake was outstanding thanks to your recipe notes. I wish more folks included notes and explanations in their recipes. I like to understand why and how recipes work- it really helps with the outcome. Thanks so much, this cake is absolutely delicious!
*Icing not needed, cake perfect as is!
Thank you, Jodie! ❤️
This cake was such a big hit!! Everybody went crazy over it. I did not want to make a bundt cake because there are only two of us. I had small bundt cake molds and made 10 of them. Of course, I had to watch the baking time. They came out perfectly with 40 minutes in the oven. Now I can take one out of the freezer and not open a whole cake. I am making it again this week-end. One of our favorites (husband makes it our)
My grandson love this.
I made this cake today and it was wonderful! I was afraid of filling my pan too full, so I made a small loaf cake also. It only took the bundt cake 65 minutes. It was delicious and came out of the pan nicely! I may try putting it all in one pan the next time. Moist and yummy!
That’s amazing, Anne! ❤️ So stoked it worked out great for you!
Hands down the best Bundt I ever made. It is perfection. I would not change one thing nor would I serve it with anything. It is defiantly a stand alone cake.
Wow! I’m so happy to hear you think that!!! I do indeed, love this cake!
I am fortunate to own the 60th Anniversary Bundt Pan. It holds up to 15 cups and I was able to put all of the batter in it. The batter is VERY thick. I held my breath while it was baking, hoping it wouldn’t overflow. It came right to the top – and held, Woo Hoo! It was done in an hour and 20 minutes. It came out of the pan beautifully. It was very moist and delicious. The only thing I did differently is I coated the pan with a ton of butter and then sprinkled with sugar.
I’m so happy you enjoyed Janice!
Best pound cake I have ever made thanks to the detailed instructions. Of course, my fresh Georgia peaches from Farm Girl Fresh Produce were key in this delicious recipe!
Today I will be making using this recipe to take to a friend . Recently , I used a recipe that called for fruit inside the batter they cake was tasty. But way to wet I have that same concern for this cake . The photo looks like it will come out fully cook and moist is this the case
Hi Shaughnessy. That can easily can happen with cakes that have fruit in them. Rely on using a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs to determine doneness.
Your cake looks and sounds so delicious that I’m going to make it today. Just one simple question…I don’t see that your recipe calls for any milk (with the exception of the glaze). Is this correct – NO MILK REQUIRED FOR BATTER?
Yes, Meka. There’s no need for milk for this recipe 😃 Hope this helps! Enjoy cooking!
Best cake I’ve ever made. Every time I make and serve it at a function I get asked for the recipe. Thank you for sharing!!
Hi Jenny!
I’m so glad to hear that! I love this peach pound cake myself. Thanks so much for sharing.
Made this today. Your directions were great. I had enough to make a small loaf to take to a shut in along with the larger cake. Thank you!
Hi, Pat! Thank you for your compliments! Enjoy 🙂
Delicious 😋 I chose this cake to be my first in over 20 years!! Definitely a keeper..
Wow, Claire!! That’s an honor! I’m glad you chose to bake my Peach Pound Cake. I’m glad you like it!!
A more foolproof method to test when a cake is done is to use an instant read thermometer. Insert it into the center of the cake, if it reads between 200-205°F it is done and should pose no problems in coming out of the pan in one piece. Start testing when the cake springs back when the top is pressed with a finger.
Great tip, Barbara! Thank you for sharing <3
Excellent recipe! it has become one of my favorites! thanks for sharing the recipe!
Thank you so much for leaving your kind words! I’m so glad it’s become one of your favorites too <3
Hey there! Looking to make this today. Would it be too salty if I used salted butter?
Hi Amber. I think you should be fine either way. I like unsalted for the flavor and it’s, generally speaking, a higher quality butter <3
Just made this for a cookout tomorrow. I Followed the recipe exactly and it turned out perfect. Mine had to bake 1hr 40mins. Added almond extract to the glaze per another reader’s suggestion, and I can’t wait to gobble this thing up!
So glad it came out well, Kate! Enjoy the cookout <3
I’ve made cakes with fruit before and needed to coat fruit with a little flour to keep it from settling at tbe bottom of the pan. You don’t note anything like this in the recipe and didn’t see anything in comments. Do I need to add this step?
quick question! if i’m making muffins instead how long do you think I should cook them?
Hey Savannah! I’m so sorry but I haven’t made these as muffins or cupcakes. I’ve always made this recipe as a bundt cake! If you make muffins, please get back to us with how they come out <3
Love making this cake. I’ve had so many requests and loving that it is peach season in FL.
Thanks so much, Dawn. I can’t wait for the peaches in California to come into season. This will be one of the first things I make! I’m hoping to share my peach lavender cobbler right when the season starts!
The first of the North Carolina peaches came out this week so I went looking for a recipe. I made your cake and it was very good! Classic pound cake. The batter perfectly filled my 12 cup Bundt pan.
If I could make one or two suggestions: almonds and peaches go very well together so I added 1 tea.almond extract to the dough and I also used half cake flour and half all purpose flour. I also added a little almond extract into the glaze as well as a tab. melted butter and topped the cake with toasted sliced almonds as a garnish. It was very pretty and the glaze stayed nice and shiny with the butter. Just an idea for you. Hope you have a terrific summer!!!!
Thanks so much Aly. Great suggestions. I love the combo of almond and peaches <3
This cake was delicious!! I followed the directions exactly- but the only problem is that it fell when it was cooling. I cooked it for 1 hr and 20 min., used the cake tester and it came out clean. So when I took it out a few minutes later it looked deflated. I filled the pan 3/4 the way full and the tons of extra batter I had made 2 loaf pans. I cooked those for an hour, put in the cake tester, came out clean, and they fell as well. They were all delicious though! So i didnt know if you had any ideas? Oh and I used 2 duck eggs and 4 chicken eggs. I’ve used this before with a pound cake and no issues. Anyways, I’ll try it again as everybody loved it!! Thank you!!
Hi Kay. As it cools, some fall is to be expected. This cake tends to fall a bit more than a standard pound cake due to the moisture of the fruit. Deflating into an uncooked mess is a problem! If it fell too much, my guess would be that perhaps you had some nice juicy fruit. Was the cake nicely baked when you sliced it? Did it seem underbaked at all? Let me know so we can brainstorm <3
Just made this with my Fresh Florida Peaches. Didn’t drain them. Used cream cheese instead of sour cream cuz I forgot to buy some. Added some lemon and almond extract and a little more vanilla. Took a little longer to get it cooked thru but OMG it was great with my peach ice cream over it! Thanks for the great recipe.
Hi Terri! Sooo glad you enjoyed the Peach Pound Cake! I love that you customized the recipe! Thanks so much for sharing your experience. It’s so great to hear about it. I hope you find lots more recipes on the site that you enjoy <3 <3 <3
I made this cake using our home grown peaches which I froze earlier this summer. Just thawed them, drained them and chopped them up. I reserved some of the peach juice to use in the glaze. Your recommendation to fill the pan to 3/4 full was perfect. There was enough batter left to make two small cakes in ramekins. Yummy with glaze or whipped cream! My husband says we can make this again anytime!
So glad you and hubby liked this cake! I wish I had a piece right now 🙂
A friend made this and brought it to work. It was absolute heaven! (She used frozen peaches and chopped them up) She just sent me the recipe today and I went online to read it for myself. My friend has made it mang times and she did tell me it makes a lot of batter so she uses a smaller bundt pan PLUS a loaf pan and it’s great – two cakes from one recipe! Can’t wait to try making it myself.
Hi Cindy I hope you make it soon! Enjoy 🙂
This is my new go-to recipe. We all loved it! Sent it to my baker, best friend. Husband says he loves the crunchiness of the outer cake, but so moist inside. We are a fan of everything peaches and I’ve made million dollar pound cake for years, but this blends the best of both. In regards to the pan, I followed directions and filled 3/4 full and put left overs in a 8″ cake pan. That was nice to cut, pour some sweetened cream on and fresh diced peaches. So happy I found this!
Hi Judy. I’m so happy the cake was a success for you 🙂
I have multiple peach trees and usually can them all, however this year thought it would be fun to try a new peach recipe. I don’t know what size my 1940’s bundt pan is but it all fit just fine and baked up beautifully. And for any one who complains about peeling and cutting peaches it sounds like baking and cooking is not for you. Beautiful recipe and delicious.
Thanks
Thank you Lisa. I’m so happy you liked the cake 🙂
I wish I had read the comments and not just the recipe. I definitely overfilled the pan so it overflowed a bit in the oven. Thankfully I was paying attention and just threw some foil underneath. That was actually really tasty to eat the “pancake” as my husband called it. Even with all that it turned out pretty well, delicious and moist and popped right out of the pan! Definitely not the prettiest because it was overfilled but since it was just for our house I don’t mind.
I made this cake a couple days ago for some house guest that were coming in to stay a few days. I was so excited and especially since I had all the ingredients on hand. I am a little disappointed as the cake seemed quite dense. I followed the recipe and pulled it out of the oven after cake tester came out clean………which was right on time after 1 hour and 20 min. Waited and let the cake cool on rack as instructed. Cake turned out/came out of pan perfectly………looked fantastic. But I thought the cake was a little short on flavor and very dense compared to other pound cakes I’ve made. I did use extra large eggs as that was what I had on hand and felt it was a matter of opinion by the person who packed the carton if it was large/extra large or jumbo. Would this be a factor in the cake becoming too dense?
Hi Cynthia. Well, I’m sorry you were disappointed. I don’t think the eggs are an issue. Pound cakes by nature are denser in texture than other cake. This is indeed a dense pound cake. The quantity of fruit adds to the dense texture. Honestly, this is one of my all-time favorite pound cakes. I love the texture and flavor.
Did you use name-brand flour and sugar? Store brands can be ground finer and you can inadvertently add too much because of that. Any chance the cake was slightly overbaked? All ovens run a little differently. I find personally that if I bake a pound cake just ever so slightly too much the texture changes to drier. I know that’s not what your saying happened but honestly, it’s the only thing I can think of that would compromise this recipe.
Can this cake be frozen
Hi Marsha. I’ve frozen it and been happy with the results. 🙂
I’ll be making this cake later today, but I read through everything beforehd. I want to say thank you for sharing all of those little details! Your post sounds like howy own recipe explanation would go and I adore it! You’ve thought of all of it. 🙂
You are so welcome Kara! I hope you enjoy the cake 🙂
Hi Kathleen, I love this recipe but can i use less sugar for this recipe? say 2 cups instead of 3? It is a whole lot of sugar. Thanks for sharing 😉
Hi Marjolein. Yes, the recipe will work with 2 cups. Hope you enjoy 🙂
I frequently just sift some powdered sugar over my pound cakes as an alternate to glazing them. Hope to make this yummy sounding cake soon!
Jackie, thats a great suggestion! I hope you enjoy this peach pound cake 🙂
Can you use canned peaches?
Hi Linda. I haven’t tried it, but I can’t see why it wouldn’t work well. Make sure you remove any liquid from the peaches before using them. I’d set them on paper towels and flip them over once to remove any liquid from both sides.
If I wanted to make mini bundt cakes or bundlets, how long do you think you’d need to bake them versus the large cake
Hi Kathy. I’m sorry but I haven’t tried this recipe in any other pan size so I’m not sure.
Hello from Ontario Canada. I made your recipe today and I am soo impressed. I didn’t have a 12 cup bundt pan so filled my non-stick 3/4 full as you advised and it came out beautifully. Followed your instructions to the letter !!
I put the leftover batter in the fridge & when the cake was done, I made 7 cupcakes in non-stick pan, sprayed well. These were soo good; crunchy on the outer rim & sooo moist. And of course, glazed. We have a very short window for fresh ripe peaches where I live so this will be my go-to recipe every season.
This is the Best recipe – Thank you for sharing.
Hello Patty. I’m so glad you liked the Peach Cake! Thank you for your lovely comment!
this cake looks amazing.
Thank you for the all the little details. It really helps to have those extra notes as I am inclined to play fast and loose with the fruit for example. Looking forward to baking this pound cake.
Thank you Linda! Enjoy!!!
I filled 1 10 cup bundt pan 3/4 full and another only half full as I didn’t have the 16 cup Bundt pan. It worked great and both cakes absolutely evaporated at work. 😀 I’m thinking of treating myself to the 16 cup bundt pan, though.
I do wish recipes that require the use of a bundt pan would list the cup measurement of the batter. This would come in so handy as I have several special shape pans that I love to use. Thank heavens I always have a liner in the bottom of my oven, plus, if I suspect an overflow, I put a cookie sheet on the shelf under my bundt pans. 🙂
Hi Jan so glad you liked the cake 🙂
I substituted half the butter for Greek yogurt. I used 1 carton of vanilla and one of lemon. The lemon really brings out the flavor of the peaches and saves some calories. This is definitely a keeper recipe. Thank you.
Hello Debbi. Wow! I love the calorie savings. Great idea to use both flavors! The lemon sounds really yummy with the peaches 🙂 Thanks so much for sharing!
This cake is baking as I type! I too found that I had a lot of batter left over after filling my bundt pan 3/4 full, so I used the extra batter and made 12 cupcakes. Not sure how pound cake will work as a cupcake but I’m about to find out! 🙂
Hi there Gail. Thanks so much for sharing. I hope you were happy with both the cake and the cupcakes! Love to hear how long you baked the cupcakes for! 😉
Followed this recipe exactly (well, i didn’t add salt because i used salted margarine) anyway, I did everything it said and it was DELICIOUS!!! I took it to a pot-luck and got SOOOO many compliments and people asking me for the recipe…Thanks for the great recipe Kathleen!!!!
You’re so welcome Joni! I’m happy you liked the recipe. It’s one of my all-time favorites 🙂
Usually when I see GONNA WANT SECONDS, I immediately go to your page and print the recipe….I have made and served so many and they are wonderful. The PEACH CAKE — ANOTHER STORY! I will never, ever make this cake again!! It was not an easy job peeling and dicing the peaches and I really should have listened and put a pan or cookie sheet under it. It was all over the bottom of my oven …. cleaning that up was worse than peeling and dicing he peaches!!
The cake tasted terrific, but a 12 cup bundt pan isn’t big enough and I can’t seem to find a larger one, yet. I DON’T WANT SECONDS OF THIS CAKE.
Hey Marianne. Oh no! I’m so sorry to hear that!!! When I’ve made this cake it has never overflown my 12 inch bundt pan. It bakes right up to the top of the pan so I suggested the cookie sheet as a precaution.
Again, sorry this recipe didn’t work well for you!!!
Marianne, I’m still so upset that this didn’t work correctly for you. I’m going to change the recipe to say fill the pan only 3/4 full. I wonder if some 12 cup bundt pans are actually larger than others?
Also, if peeling and dicing the peaches was too much work, I wonder if you’d like to start with frozen peaches and just give them a quick dice. Make sure that they’re defrosted and well drained so that they don’t add extra liquid to the cake.
After reading this, I am still really excited to make this recipe, as my family loves peaches. I will fill my 3/4 full… and use the rest for cupcakes. I bake all the time, so I know that pound cake makes excellent (icing free!) cupcakes. Waste not want not, right?
You’re so right, Kathryn!
I am eager to try this cake but my concern is the juice from the peaches because ripe peaches are really juicy. When I peel and dice them should I set them in a strainer over a bowl? Or do you add the juice with the peaches.
I also like the idea of reducing the amount of sugar, but how does that effect the texture?
Thank you.
Marianne,
How did you peel your peaches? dropping them in boiling water for a few seconds until the skins start to slip is the easiest way I have found, any other way is a pain. If the peaches are the biggest issue and filling the pan less could help, I would encourage you to try again if you liked the taste 🙂