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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

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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!
Course Dessert
Cuisine Western
Keyword peach, peach pound cake, pound cake, summer, summer dessert
Prep Time 20 minutes
Bake time 1 hour
Servings 10
Calories 418
Author Holly Ford

Equipment

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 9x5 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

Nutrition

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