Fresh Peach Pound Cake is deliciously moist with peach chunks and pureed peaches. Topped with a simple peach glaze for the best summer dessert.
Prep Time: 30minutes
Cook Time: 1hour15minutes
1cupbutter(2 sticks, melted)
3plus 1 yolk eggs(beaten)
2 ½teaspoonsbaking powder
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 Notes + Tips
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.
Make sure you bake this until a toothpick comes out dry. If it starts to get too brown, you can tent with foil.