This peach pound cake isn’t the run of the mill fruit cake recipe! 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 making it the perfect rich, buttery, and fruit summer cake!
If fresh peaches are in season I hope you try a few more of my favorite peach recipes!! I promise your family will love them all! ♥
Let’s bake this cake!
What I Love About This Recipe
- Incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches
- Classic, perfect pound cake, enhanced with sour cream
- Sweet sugar glaze
Peach Pound Cake Ingredients
Peach Pound Cake
- Butter
- Granulated Sugar
- Eggs
- All-Purpose Flour
- Salt
- Baking Soda
- Sour Cream
- Vanilla Extract
- Fresh Peaches
Glaze
- Powdered Sugar
- Milk or Heavy Cream
How To Make Peach Pound Cake Recipe
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Make The Cake: Beat butter until it’s creamy. Add sugar and beat. Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
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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.
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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.
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Pour the batter into prepared pan, filling the pan only 3/4 full. Bang the filled pan on the counter 3-4 times to remove air bubbles. Place pan on rimmed baking sheet.
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Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist 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.
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Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist 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.
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Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist 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.
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Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist 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.
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Bake until the center of the cake comes out with just a few moist 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.
- 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.
Notes + Tips
- Bundt Pan – Bundt pans are not all the same size! 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.
- Cake Release – This is a heavy cake and I want to do everything I can to help it pop out of the pan in one piece.
- Baking Spray – Use a nonstick baking spray. It contains flour and works much better in the more intricately shaped bundt pans than a plain nonstick spray will work.
- 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 method. Just insert either in the center of the cake and remove it from the oven when it comes out with just a few moist crumbs.
- Peaches – The peaches in this cake add extra moisture so you’ll want to drain them well. Stick to the 2 cups of diced peaches. I tried putting more in for super extra peach flavor and it didn’t bake up as well as this one does.
- Mixing – 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 + Freezing + Make-ahead
- How Long Can You Keep This In The Fridge? When stored properly, your cake will stay moist and delicious for 5 days in the fridge. It’ll never make it that long though – this pound cake gets gobbled up fast!
- Can You Freeze This? Yes, this cake freezes really well. Double hotel wrap, here’s how, then 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. It will last for up to 6 months.
- Make-Ahead Tips: The whole pound cake can be made 3-4 days ahead of time.
- Food safety: Here’s an article on food safety.
Serving Recommendations
This is delicious serve with a large scoop of vanilla ice cream or a dollop of homemade lightly sweetened whipped cream. To go loco over peaches, sip peach moonshine, or creamsicle drink while enjoying eating this pound cake!
More Perfect Pound Cake Recipes
- Old Fashioned Pound Cake -Velvety texture, vanilla and butter flavor, and that perfectly dense bite come together in none other than the BEST Old Fashioned Pound Cake.
- Strawberry Pound Cake – Sweet, juicy berries settle beautifully in a rich buttery pound cake.
- 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.
- Banana Pound Cake– Moist, fruity and decadent pound cake bliss.
Peach Pound Cake
Making a heavenly peach pound cake only takes 30 minutes of prep work and this moist delicious concoction is worth every enchanted second!
Servings: 12 servings
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. Bang the filled pan on the counter 3-4 times to remove air bubbles. Place pan on rimmed baking sheet.
- Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist 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.
Fans Also Made:
Nutrition
Serving: 1/12 of the recipe | Calories: 650kcal | Carbohydrates: 92g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 153mg | Sodium: 171mg | Potassium: 146mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1031IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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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