Nothing says comfort like a homemade Peach Pound Cake—moist, buttery, and packed with the sweet flavor of ripe summer peaches. Whether you’re craving a cozy dessert, planning a backyard get-together, or just want something that smells heavenly in the oven, this peach pound cake delivers. It’s a time-tested recipe with a fresh twist, and you’ll want to keep it on repeat all season.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep with pantry staples
- Fresh, Real Fruit: Bursting with juicy, ripe peach chunks
- Comfort Food at Its Best: Perfect warm from the oven or chilled
- Crowd-Pleaser: A guaranteed hit at cookouts, holidays, or potlucks
- Unbelievably Delicious: A rich, buttery crumb with bursts of fruity sweetness
- Balanced Texture: Golden crust outside, tender and moist inside
Unlike other peach pound cakes, this one uses a simple flour-dusting trick to keep your peaches evenly distributed—no soggy bottom here. Each bite is a blend of creamy richness and fresh fruit that tastes like summer in cake form.
Ingredients Needed
Here’s what you’ll need to whip up your peach pound cake, grouped for clarity:
For the Batter:
- 2 cups white sugar
- 1 cup unsalted butter, softened (room temperature helps it cream better)
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
To Prepare the Peaches:
- 2 cups fresh peaches, pitted and chopped
- ¼ cup all-purpose flour (for tossing the peaches to prevent sinking)
Tip: If using frozen peaches, thaw and pat dry before chopping.
How to Make Peach Pound Cake
Follow these simple steps to get a perfect pound cake every time:
1. Prep the Pan & Oven
- Preheat your oven to 325°F (165°C).
- Generously butter a 10-inch tube pan and dust it with white sugar—this creates a crisp, caramelized crust.
2. Cream Butter & Sugar
- In a large mixing bowl, use an electric mixer to beat the butter and sugar together until light, fluffy, and pale yellow—about 3 to 5 minutes.
- Add eggs one at a time, beating well after each addition to help emulsify and add structure.
- Mix in the vanilla extract.
3. Combine Dry Ingredients
- In a separate bowl, sift together 2¾ cups flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Don’t overbeat—this keeps the cake tender.
4. Prepare the Peaches
- Toss the chopped peaches in ¼ cup of flour until well coated. This helps suspend the fruit evenly in the batter and prevents them from sinking.
- Gently fold the floured peaches into the batter using a spatula.
5. Bake the Cake
- Pour the batter into the prepared pan, smoothing out the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
Mini-Tip: Letting it cool in the pan for exactly 10 minutes prevents sticking while avoiding steam buildup that could make the crust soggy.
Serving and Storage Tips
- Serving Ideas:
- Serve slices warm with whipped cream or vanilla ice cream.
- Add a dusting of powdered sugar or drizzle with a simple glaze.
- For brunch, pair with coffee and a side of fresh berries.
- Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 5–6 days when wrapped tightly.
- Freezer: Freeze in slices or whole (wrapped in plastic + foil) for up to 3 months.
Reheat tip: Warm individual slices in the microwave for 15 seconds to revive that fresh-baked texture.
Helpful Notes
- Fresh vs Frozen Peaches: Fresh peaches yield the best texture, but frozen work in a pinch—just avoid canned peaches which can make the cake too wet.
- Pan Substitutes: No tube pan? A bundt pan works too—just reduce the bake time slightly and watch closely.
- Flavor Variations: Add ½ teaspoon almond extract or a pinch of cinnamon for a deeper flavor twist.
- Glaze It Up: Mix powdered sugar with lemon juice for a bright, sweet glaze.
Peach Pound Cake
Ingredients
Method
- Preheat oven to 325°F (165°C). Generously butter a 10-inch tube pan and dust with white sugar.
- In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together 2¾ cups flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just incorporated. Avoid overmixing.
- Toss chopped peaches in ¼ cup flour until coated. Gently fold into the batter using a spatula.
- Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Conclusion
This Peach Pound Cake is everything a good dessert should be—simple, satisfying, and soul-warming. It strikes that perfect balance between buttery richness and fresh, juicy brightness. Whether you’re baking for family, friends, or just yourself (no judgment), it’s a cake that makes an impression.
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Frequently Asked Questions (FAQ)
Can I use canned peaches instead of fresh ones?
You can, but it’s not recommended. Canned peaches are softer and may add excess moisture, leading to a denser texture. If you must use them, drain very well and pat dry.
How do I make this recipe gluten-free?
Substitute a 1:1 gluten-free flour blend. Add ¼ tsp of xanthan gum if your blend doesn’t already include it for better structure.
Can I freeze peach pound cake?
Absolutely. Once fully cooled, wrap slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter.
Why did my cake crack on top?
That’s completely normal in pound cakes due to their dense batter. It usually indicates the cake rose properly and baked thoroughly.
Can I make this in mini loaf pans?
Yes! This recipe yields about 4 mini loaves. Reduce baking time to around 35–45 minutes. Test with a toothpick for doneness.