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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 tender, moist, and bursting with fresh peach flavor. Baked in a bundt pan, it’s perfect for summer desserts or any occasion. Enjoy it plain, with whipped cream, or a scoop of ice cream for a fruity, irresistible treat!
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 Hyegyoung K. 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