A good peach pound cake is something that’s worth using fresh peaches for. This is the perfect recipe for making a soft, moist pound cake. You will get a lovely baked dessert that is beautiful enough to present to your guests. And it’s easy!

A slice of peach pound cake baked in a bundt pan is showing the cake crumb texture with peach pieces inside.

Besides, is there anybody who doesn’t like peaches (unless you have a peach allergy)?

I have a boxful of fresh southern peaches and wanted to make something peachy and sweet. My old fashioned peach cobbler and German peach cake (peach kuchen) recipes are some of my go-to peach desserts that I make every summer.

This peach pound cake is another addition to my peach recipe hall of fame. If you are looking for a good peach cake, this is the one.

A slice of peach pound cake is served on a blue plate with a fork.

Pound cake is known for its delicate yet dense texture. It gets its name from its original recipe, which called for a pound each of flour, butter, sugar and eggs.

However, in modern adaptations, you don’t need an exact pound of each ingredient. With this peach pound cake recipe, you will find an excuse to make a fabulous peach cake that everyone will love.

There are many reasons why you should try this recipe, especially during peach season.

  1. This cake is soft, light, and super moist, yet still carries the dreamy dense texture just like a classic pound cake should.
  2. Using a little bit of heavy cream (or whipping cream) instead of sour cream brings a creamy taste to the cake.
  3. Thanks to the cake flour, the cake crumbs are fine, moist, and velvety. Don’t have cake flour? No worries! I will give you a substitute option with everyday pantry ingredients you might have.
  4. Each bite is full of fragrant peachy flavor.
  5. Do you want to make this recipe with canned or frozen peaches instead of fresh? Although I prefer fresh peaches, either option is perfectly fine with this recipe.
Peach pound cake is baked in a barbarian bundt pan and dusted with powdered sugar.

Before you get started

A few quick notes;

  • Temperature — Make sure your butter and eggs are at room temperature to avoid curdling during mixing.
  • Mixing — It is important to mix the ingredients well enough to get the right crumb texture. I trust my stand mixer to do the job. Hand-held electric mixers will work fine, too. If you want to mix by hand… it will make a good workout for toning your arm.
  • Pan — I use my favorite Nordicware Bavaria bundt pan. It has 10-cup capacity and is perfect for this recipes’ volume. You can also use a 9×5 inch loaf pan or the common 12-cup capacity bundt pan. Make sure to grease all the nooks and crannies, especially if you are using a bundt pan.

Ingredients for peach pound cake

  • cake flour – Makes the pound cake delicate, but still able to hold the dense texture. For a substitute, use all-purpose flour with a little bit of cornstarch (1-3/4 cup all purpose flour + 4 tablespoon cornstarch)
  • baking powder – Just a tiny bit will enhance the leavening
  • butter (room temperature) – A must for any pound cake
  • sugar – If you can find caster sugar, which is essentially fine granulated sugar, that will create finer crumbs. If it’s not available in your area, just use plain granulated sugar.
  • eggs (room temperature) — Adds flavor and holds the cake together.
  • lemon zest — Adds a fresh taste without being overpowering.
  • vanilla extract — For fragrance and flavor.
  • heavy cream — Makes the cake moist and brings a creamier taste.
  • Peaches — I recommend using fresh ripe peaches, but frozen or canned peaches will do just as well.

How to make the perfect peach pound cake

  • Sift together the flour, baking powder, and salt in a bowl; set aside.
  • In the bowl of electric mixer with a paddle attachment, beat butter at medium speed until creamy, about 2 minutes.
  • Gradually add sugar and beat until the mixture becomes light and fluffy at medium-high speed, about 3-4 minutes.
  • Reduce the speed to medium. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Add the lemon zest and vanilla and mix well.
  • Turn the speed to low and add the flour mixture in three parts, alternating with the heavy cream. Mix until the flour is just barely incorporated.
  • Coat diced peaches with 2 tablespoons of flour in a bowl and add to the cake batter. Stir into the cake batter until combined. Do not over mix.
  • Put the cake batter into a prepared pan and smooth the top with a fork.
  • Bake the cake for 60-70 minutes, until a cake tester inserted into the center comes out clean. Place the cake pan on a wired rack and let cool for 20 minutes. Unmold the cake and let cool completely, right side up, before slicing.
Peach pound cake baked in a bundt pan is dusted with powdered sugar and sliced.

Serving suggestion

I like to dust my cake with powdered sugar and serve plain with a cup of tea. For an even more elegant option, serve with whipped cream or vanilla ice cream and a side of fresh peach slices.

Storing tips

Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days.
This peach cake freezes well. Make sure to wrap it with plastic wrap and place into a freezer-safe bag, and it can freeze up to 3 months. To thaw, leave the cake at room temperature for about an hour or longer until it is fully thawed.

More Cake Recipes I recommend

These cakes below are a few of my favorite dessert recipes. Hope you get to try them all.

A slice of peach pound cake baked in a bundt pan is showing the cake crumb texture with peach pieces inside.

Perfect Peach Pound Cake

This peach pound cake is worth using fresh peaches for. It makes soft, moist pound cake that is beautiful enough to present to your guests. And it’s easy!
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Ingredients

  • 2 cup cake flour, *see note below for a substitute
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cup sugar
  • 4 large eggs, room temperature
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/3 cup heavy cream
  • 1 1/2 cup fresh peach, diced into 1/2-inch cubes
  • 2 tbsp flour, to coat peach cubes

Instructions 

  • Preheat oven to 325˚F. Grease a bundt pan or 9×5 inch loaf pan. Dust the pan with flour and set aside.
  • Sift together the flour, baking powder, and salt in a bowl; set aside.
  • In the bowl of electric mixer with a paddle attachment, beat butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat until the mixture becomes light and fluffy at medium-high speed, about 3-4 minutes.
  • Reduce the speed to medium. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Add the lemon zest and vanilla and mix well.
  • Turn the speed to low and add the flour mixture in three parts, alternating with the heavy cream. Mix until the flour is just barely incorporated.
  • Coat diced peaches with 2 tablespoons of flour in a bowl and add to the cake batter. Stir into the cake batter until combined. Do not over mix. Put the cake batter into a prepared pan and smooth the top with a fork.
  • Bake the cake for 60-70 minutes, until a cake tester inserted into the center comes out clean. Place the cake pan on a wired rack and let cool for 20 minutes. Unmold the cake and let cool completely, right side up, before slicing.

Notes

For a cake flour substitute; use 1-3/4 cup all purpose flour + 4 tablespoon cornstarch
Calories: 418kcal, Carbohydrates: 47g, Protein: 6g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 102mg, Potassium: 94mg, Fiber: 1g, Sugar: 27g, Vitamin A: 855IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
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