Thank you so much for stopping by! If there’s one dessert that perfectly captures the sweetness of summer, it’s this Peach Pound Cake. Rich, buttery, incredibly moist, and filled with juicy fresh peaches, this Southern classic is everything you could want in a homemade cake. Every slice is tender with a golden crust, bursts of sweet peaches, and a light vanilla glaze that makes it absolutely irresistible.
This is the kind of cake Grandma would bake when peaches were in season, filling the kitchen with the comforting aroma of butter, vanilla, and ripe fruit. Whether you’re serving it for brunch, an afternoon coffee break, or dessert after Sunday dinner, this peach pound cake always disappears fast.
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Overview of Peach Pound Cake
Peach Pound Cake is a rich butter cake loaded with fresh peaches that become soft and jammy as the cake bakes. The result is an incredibly moist crumb with pockets of sweet fruit in every bite.
It’s elegant enough for holidays yet simple enough to bake whenever fresh peaches are available.
Why You’ll Love This Recipe
- Ultra-moist texture
- Loaded with fresh peaches
- Rich buttery flavor
- Perfectly tender crumb
- Easy to make
- Great for summer gatherings
- Wonderful with coffee
- Freezer-friendly
- Perfect for brunch or dessert
- Even better the next day
What Does It Taste Like?
Imagine a classic buttery pound cake that’s soft, rich, and filled with juicy peaches that caramelize slightly while baking. Every bite melts in your mouth with sweet fruit, warm vanilla, and just a hint of almond for extra depth.
Health Benefits
Fresh peaches provide:
- Vitamin C
- Vitamin A
- Dietary fiber
- Natural antioxidants
Although this is an indulgent dessert, using fresh fruit adds wonderful natural sweetness and flavor.
Ingredients
For the Pound Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup sour cream
- 2 cups fresh peaches, peeled and diced
- 2 tablespoons all-purpose flour (for coating peaches)
Vanilla Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh peach slices
- Powdered sugar
- Chopped pecans
- Mint leaves
Kitchen Equipment
You’ll need:
- Bundt pan or 10-inch tube pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredient Substitutions
Sour Cream
Replace with:
- Plain Greek yogurt
- Full-fat yogurt
Fresh Peaches
Frozen peaches may be used after thawing and draining well.
Almond Extract
Leave it out or replace with additional vanilla.
How to Make Peach Pound Cake
Step 1: Prepare the Oven
Preheat oven to 325°F (163°C).
Grease and flour a Bundt pan thoroughly.
Step 2: Mix Dry Ingredients
Whisk together:
- Flour
- Baking powder
- Salt
Step 3: Cream Butter and Sugar
Beat butter and sugar until very light and fluffy, about 5 minutes.
Step 4: Add Eggs
Beat in eggs one at a time.
Mix in:
- Vanilla
- Almond extract
Step 5: Finish the Batter
Alternate adding:
- Flour mixture
- Sour cream
Mix until just combined.
Step 6: Fold in Peaches
Toss diced peaches with 2 tablespoons flour.
Gently fold into the batter.
Step 7: Bake
Transfer batter to the prepared pan.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool for 15 minutes before turning onto a wire rack.
Step 8: Prepare the Glaze
Whisk together:
- Powdered sugar
- Milk
- Vanilla
Drizzle over the cooled cake.
Decorate with fresh peaches if desired.
What to Serve with Peach Pound Cake
This cake pairs beautifully with:
- Fresh coffee
- Sweet tea
- Vanilla latte
- Peach iced tea
- Vanilla ice cream
- Whipped cream
- Fresh berries
- Peach preserves
Perfect for:
- Summer picnics
- Family reunions
- Sunday dinner
- Mother’s Day
- Brunch parties
- Potlucks
- Baby showers
Tips for Making It Perfect
Use Ripe Peaches
Choose peaches that are fragrant and slightly soft.
Coat the Peaches
Tossing peaches in flour keeps them from sinking.
Don’t Overmix
Mix only until the ingredients are combined.
Grease the Pan Well
Bundt cakes release best from thoroughly greased pans.
Cool Before Glazing
Allow the cake to cool completely so the glaze sets beautifully.
Storage Instructions
Room Temperature
Store covered for up to 3 days.
Refrigerator
Keeps fresh for 5–6 days.
Freezer
Freeze slices individually for up to 3 months.
General Information
Pound cakes have been a staple of Southern baking for generations, prized for their rich butter flavor and dense yet tender texture. Adding ripe peaches transforms this timeless favorite into a seasonal dessert that’s especially popular during peach season.
The combination of juicy peaches and buttery cake makes this recipe perfect for summer entertaining while remaining comforting enough to enjoy year-round.
Frequently Asked Questions
Can I use canned peaches?
Yes. Drain them thoroughly and pat dry before adding to the batter.
Can I freeze the cake?
Absolutely. Wrap tightly and freeze for up to 3 months.
Why coat the peaches with flour?
It helps prevent them from sinking to the bottom during baking.
Can I make this in loaf pans?
Yes. Divide the batter between two loaf pans and reduce the baking time to about 50–60 minutes.
Can I add cinnamon?
Yes! One teaspoon of cinnamon pairs beautifully with peaches.
Conclusion
This Peach Pound Cake is rich, buttery, incredibly moist, and filled with juicy peaches in every slice. It’s the perfect Southern dessert for peach season and a recipe you’ll find yourself making again and again.
Serve it with coffee, fresh whipped cream, or a scoop of vanilla ice cream for an unforgettable homemade dessert everyone will love.
More Peach Recipes You’ll Love
If you loved this recipe, you might also enjoy:
- Southern Peach Cobbler
- Peach Crumb Cake
- Fresh Peach Bread
- Peach Cheesecake Bars
- Peach Coffee Cake
Interactive Elements
Have you made this Peach Pound Cake?
Leave a star rating and comment below! I’d love to hear how it turned out and whether you used fresh, frozen, or canned peaches.
If you bake this cake, share your photos on Pinterest and tag Poulef Recipe. I love seeing your beautiful homemade creations!
Nutritional Information
Approximate Nutrition Per Slice (12 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 470 |
| Protein | 6g |
| Fat | 22g |
| Saturated Fat | 13g |
| Unsaturated Fat | 7g |
| Trans Fat | 0g |
| Carbohydrates | 63g |
| Fiber | 2g |
| Sugar | 39g |
| Cholesterol | 112mg |
| Sodium | 210mg |
| Potassium | 170mg |
The Best Peach Pound Cake (Moist Southern Fresh Peach Recipe)
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Peach Pound Cake is an incredibly moist Southern butter cake loaded with juicy fresh peaches and finished with a sweet vanilla glaze. Rich, tender, and bursting with fresh fruit flavor, this easy homemade cake is perfect for summer gatherings, brunches, holidays, or an afternoon coffee treat.
Ingredients
For the Pound Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
1 cup sour cream
2 cups fresh peaches, peeled and diced
2 tablespoons all-purpose flour (for coating peaches)
For the Vanilla Glaze:
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
For Garnish:
Fresh peach slices
Powdered sugar
Chopped pecans (optional)
Instructions
1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Beat the butter and sugar until light and fluffy, about 5 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
5. Alternate adding the dry ingredients and sour cream, beginning and ending with the flour mixture. Mix until just combined.
6. Toss the diced peaches with the remaining flour and gently fold them into the batter.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 15 minutes before turning it onto a wire rack to cool completely.
10. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and garnish with fresh peach slices and chopped pecans if desired.
Notes
Use ripe but firm peaches for the best texture.
Coating the peaches with flour helps prevent them from sinking.
Do not overmix the batter to keep the cake tender.
Allow the cake to cool completely before glazing.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 39g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 112mg
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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