Peach pound cake is buttery, moist, and packed with real peach flavor from both fresh peach chunks and peach puree in the batter. Finished with a simple peach glaze that soaks into the cake, it’s an easy Southern dessert that makes the most of summer peaches.
A Buttery Peach Pound Cake That Tastes Like Summer
A peach pound cake recipe is one of those desserts that makes the most of peach season. Fresh peaches are folded into a rich, buttery batter, but that’s not the only place the flavor comes from. Some of the peaches are pureed and mixed right into the batter, which gives it even more peach flavor and keeps the cake incredibly moist.
Once it comes out of the oven, the cake is covered with a simple peach glaze made with the same puree and a little powdered sugar. It soaks into the warm cake and adds just the right amount of sweetness. The result is a tender, old-fashioned pound cake filled with real peaches that tastes even better the next day.
Why This Pound Cake Stays So Moist
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Traditional pound cakes can sometimes turn out dry if they’re overbaked or if the batter is too heavy. This version stays soft and tender thanks to plenty of butter and the natural moisture from the peaches.
Melting the butter instead of creaming it also makes this cake especially easy to mix. You don’t need a stand mixer, and the batter comes together quickly with just a whisk and a bowl. The result is a dense but tender cake that slices beautifully.
It’s the kind of simple, dependable cake recipe that’s easy enough for a weekday but still special enough to serve when you have guests.
If you’re picking peaches for baking, look for ones that are ripe and actually smell like a peach, with a little give when you press them gently. Very firm peaches will still work, but the riper they are, the more flavor they’ll add to the cake. If fresh peaches aren’t in season, you can also use frozen. Just thaw them and pat them dry, so the extra juice doesn’t make the batter too wet.
For those times when the peaches aren’t quite ripe, they will continue to ripen off the tree. Here are a few tips to ripen them quickly.
On those occasions where you bought too many peaches at the farmers market, turn the extras into an incredibly easy cobbler or add them to a sheet pan pork chop dinner.
Featured reader review
“This is the best pound cake EVER! It is so moist. I bought a case of peaches and needed to use them up and your recipe showed up in my inbox so I made it right away. It was gone by the next morning so I made another one. Everybody, you have to try this.”
Debbie
Peaches and Pantry Staples
Get a full list of the ingredients in the recipe card below.
- Peaches – you’ll need about 3-4 large peaches. About 1 cup is chopped and added to the cake and the rest are pureed in a food processor. You need a cup of pureed peaches for the batter and ¼ cup for the glaze. You can also use a blender to process the peaches.
You should plan on making this fabulous pound cake the day before you want to eat it. First it needs to cool and second, it tastes better the next day after the peach glaze soaks into the cake.
This is Much Simpler Than it Sounds
Step 1: Chop
Step 2: Puree
Step 3: Make the batter
Step 4: Add chunks
Step 5: Add the glaze
While the cake is cooling, add powdered sugar to the remaining peach puree and process until it is smooth.
If you have fresh peaches on hand, this peach pound cake is a simple way to turn them into something special. It’s buttery, moist, and full of real peach flavor, with a glaze that soaks right into the cake. Make it a day ahead if you can—the flavor only gets better.
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Old-Fashioned Peach Pound Cake with Fresh Peaches
Ingredients
- 1 cup butter 2 sticks, melted
- 3-4 medium peaches
- 1 tablespoon lemon juice
- 3 whole eggs beaten
- 1 egg yolk
- 2 teaspoons vanilla
- 2 ½ cups flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar
Equipment
Instructions
- Preheat the oven to 325º. Lightly butter and flour a 9 by 5 inch loaf pan.
- Microwave the butter in a large microwave safe bowl until just melted and let it cool to room temperature.
- Peel peaches. Cut 1 cup of peaches into small chunks and pat with a paper towel. Set aside.
- Add the rest of the peaches to a food processor along with lemon juice and process until completely smooth. Remove 1 cup of the peach puree and add it to the cooled butter. You should have about ¼ cup of puree left in the food processor. If not add a few more slices of peaches. It does not need to be exact.
- Add slightly beaten eggs and egg yolk to the butter and peach mixture, add vanilla and whisk until combined.
- In a large bowl whisk together flour, granulated sugar, baking powder and salt. Pour the peach mixture into the dry ingredients and whisk until combined. Fold in the diced peaches. Pour into the prepared loaf pan.
- Bake until golden brown and a toothpick comes out clean, 75-80 minutes. Remove and allow to cool for 10 minutes, then remove from the pan onto a wire rack.
- While the cake is cooling, add powdered sugar to about ¼ cup of the remaining peach puree and process until smooth. Spread it on top of the warm cake letting it drip down the sides.. Let it cool completely before slicing.
Barbara’s Tips + Notes
Recipe Tips
- While it’s best with fresh juicy peaches, you can use frozen peaches also.
- This is even better if you let it sit for a day wrapped in plastic wrap so the glaze can seep into the cake.
- You can freeze this as a loaf or slice and place each between parchment paper.
- You do not have to peel the peaches
- You can use any type of peach, try to use ones that are ripe, the sweeter the better. If they’re not ripe when you bring them home, here are some tips for how to ripen peaches.
- Make sure you bake this until a toothpick comes out dry. If it starts to get too brown, you can tent with foil.
Nutrition
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Michael K Curry says
Awesome!
(This review was provided by a family member)
Barbara Curry says
You might be a little biased!
Nancy Turner says
I’m a huge fan of fresh, summer peaches and this pound cake is a wonderful way to use them! Better the second or third day. Reheat a slice slightly and make a delightful addition to brunch!
Kudos, Barbara!
Barbara Curry says
I have a few slices in the freezer I may have to pull out for the weekend. Glad you like it.
Oopa says
Hi,
Want to try this recipe. Have a query.. I would like to avoid the glaze, so can the 1/4 cup peach pure be added to the batter or will it be too much liquid?
Barbara Curry says
I think it would be too much liquid. You will still get a great peach flavor without adding the glaze.
Oopa says
Thanks for the revert.
Last query.. would like to make a small cake with just 1 egg and other ingredients correspondingly and bake in a small.pan. Is it okay to omit the extra egg yolk(Will be difficult to divide rhe yolk into 3)…..will it make a difference. ?
Barbara Curry says
I have never tried to half this type of cake. Pound cake is pretty forgiving though, so I think it should turn out ok.
Pam Johnson says
Could it be made in a bundt pan
Barbara Curry says
I have not tried it in a bundt pan, but most pound cakes will work in one.
Marie Rose says
Just baked the peach cake delicious! Had just purchased peaches from Georgia to use.
Barbara Curry says
Fantastic, so glad you liked it. I just picked up peaches at a fruit stand on my way home today, can’t wait to experiment with some new recipes!
Debbie says
Barb, this is the best pound cake EVER! It is so moist. I bought a case of peaches and needed to use them up and your recipe showed up in my inbox so I made it right away. It was gone by the next morning so I made another one. Everybody, yu have to try this.
Barbara Curry says
I’m so glad you found it when you had some peaches. Ours are all gone for the season, so it’s frozen peaches for me. Thanks for taking the time to leave a review!
Jane says
Wow, this is delicious! My husband doesn’t care for peaches but he loved this pound cake👍🏻
Barbara Curry says
Wow, maybe this has converted him and you can try more peach desserts! So glad he liked it.
Quincella says
Hi Barbara,
Your recipe sounds great, and the reviews make it even more tempting. Just bought a box of peaches this weekend and I would love to try this recipe.
Question…Approximately how much in cup measure would you say the 3-4 medium peaches are? My box of peaches had all sizes from really small to really big. I just don’t want to add more peaches than I should.
Thanks!
Barbara Curry says
Peaches can vary, but in general, 1 peach will equal a cup. In this recipe, you will measure the pureed peaches.
Marie says
Hi! I’m not a huge peac- chunks-in-cake fan, do you think it would still work if I just pureed them all and added them to the batter? Thank you in advance, I’m excited to try this one!
Barbara Curry says
I think it would, but I’ve never tried it. Let me know if you do.