Old-Fashioned Peach Pound Cake with Fresh Peaches
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.
Equipment
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
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 Notes + Tips
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
Calories: 399kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 298mg | Potassium: 203mg | Fiber: 1g | Sugar: 38g | Vitamin A: 654IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
