Peach pound cake is an old fashioned Southern favorite. Sweet peaches and butter create a moist cake with not only peach chunks mixed throughout, but a peach puree infused into the batter. Top it off with a simple peach glaze for the best summer dessert around.
This Recipe for Peach Pound Cake is amazing!
Don’t let the summer pass you by without making this amazingly moist old fashioned pound cake with peaches. The peach flavor comes not only from fresh peach chunks throughout, but more peaches are pureed into both the batter and the glaze.
Peaches may be the perfect fruit. So sweet and with a growing season spreading from spring to fall. Their sweetness lasts when frozen or canned so you can enjoy them all year long.
I love to bite into a fresh peach that’s so sweet and juicy that you have to eat it over the sink. Not sure how to choose the sweetest peaches, here are some some tips.
If you aren’t lucky enough to live where peaches are plentiful, you only need about 4 large peaches for this moist dense pound cake. The sweeter the peaches, the better but if you’re peaches are only so-so, this is still an amazing peach cake.
Peaches will ripen off the tree, learn how to ripen peaches at home so they’ll be super sweet when you’re ready to use them in a peach cake.
If peaches are plentiful, then think about making a peach crumble, a peach salad, peach coffee cake or an easy peach cobbler. But if you want a rich buttery loaf cake, then there’s nothing like this recipe for peach pound cake.
This easy homemade pound cake is a little different than a traditional pound cake in that it doesn’t have sour cream like the recipe I use for rhubarb upside down cake.
Making a pound cake from scratch is pretty easy, you don’t even need a stand mixer and I promise you a homemade pound cake is going to taste so much better than what you can buy, even better than Starbucks lemon loaf.
What you’ll need for Peach Pound Cake
- 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.
- Butter and eggs – this is what makes it a pound cake.
- Pantry items – flour, sugar, vanilla, lemon juice, baking powder and powdered sugar
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.
How to make this Old Fashioned Pound Cake Recipe with peaches
Cut up about 1 cup of peaches and pat them with a paper towel. You don’t want too much juice in the cake.
Add the rest of the peaches to a food processor and process until they are pureed. Remove a cup to use for the batter and save ¼ cup for the glaze.
Combine melted butter and eggs and add the pureed peaches. Add this to a mixture of flour, sugar, baking powder and salt and combine.
Fold in peach chunks and pour into a loaf pan and bake.
Once baked, remove from the pan and while still warm add a glaze made of pureed peaches and powdered sugar, then let it cool completely.
How to make Peach Glaze for Cake
While the cake is cooling, add powdered sugar to the remaining peach puree and process until it is smooth.
Don’t think you can eat an entire pound cake, slice it and freeze it between parchment paper. It’s just as good out of the freezer and doesn’t take long to thaw.
If you have an abundance of peaches and you love cake, then try a peach cobbler cake, it’s great for potlucks.
Pro Tip: If you want pretty swirls of whipped cream or just want it to keep its form for a few day, learn how you can easily stabilize whipped cream.
Old Fashioned Peach Cake Recipe storage
This peach cake can be left at room temperature for 2-3 days stored in an airtight container. After that it should be refrigerated or stored in the freezer.
Can you freeze pound cake?
Pound cake is just as delicious after being frozen as it is fresh. Slice it and place parchment paper between the slices so you can take out the number of slices you need.
Peach Loaf Cake FAQs
Peeling the peaches is completely optional.
The sweeter the better, you can use freestone or cling, white or yellow or a mixture.
Yes, as long as they’re not picked too green they will continue to ripen. If you need to speed up the process, place them in a brown paper bag.
Since most pound cakes have a lot of butter, they should stay moist, but this pound cake has peaches which will make sure that it stays moist as long as it is not left uncovered. Always store it in an airtight container.
A peach pound cake, as with any pound cake can be overmixed with will keep it from being as light as it could be otherwise. Make sure that you mix it only as much as possible when adding the dry ingredients.
To keep a pound cake from sticking to a pan, you can lightly grease the pan with butter or cooking spray and then dust with flour.
A bundt cake just describes the type of pan a cake is cooked in while a pound cake refers to a cake that has a pound of butter in it.
More peach dishes you’ll love
Adapted from NY Times
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Recipe for Peach Pound Cake
- 1 cup butter 2 sticks, melted
- 3-4 medium peaches
- 1 tablespoon lemon juice
- 3 plus 1 yolk eggs beaten
- 2 teaspoons vanilla
- 2 ½ cups flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar
- Preheat the oven to 325º. Lightly butter and flour 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
- 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.