Peach Pound Cake
I love peaches!! I especially love a slice of homemade peach pound cake, warm from the oven and drizzled with a sweet vanilla glaze. This cake is rich, buttery, and packed with juicy peaches in every bite—just like something Grandma would make! Whether you’re baking it for a summer picnic, a holiday dessert, or just because you’re craving something sweet, this recipe is easy to follow and absolutely delicious. Serve it with a scoop of vanilla ice cream or enjoy it with your morning coffee. Trust me, once you try it, you’ll be making this peach pound cake on repeat! 🍑🍰
Peach Pound Cake
Ingredients
For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but adds great flavor)
½ cup sour cream
½ cup whole milk
2 cups fresh or canned peaches, chopped (if using canned, drain well)
1 tablespoon all-purpose flour (for coating peaches)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons heavy cream or milk
½ teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
Beat in the eggs, one at a time, mixing well after each addition.
Stir in the vanilla and almond extract. Mix in the sour cream.
Add the flour mixture gradually, alternating with the milk, beginning and ending with the flour.
Toss the chopped peaches with 1 tablespoon of flour (this keeps them from sinking to the bottom of your cake pan). Gently fold the peaches into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, heavy cream (or milk), and vanilla until smooth.
Drizzle over the cooled cake.
Serving & Storage Tips
Serve with whipped cream or vanilla ice cream for extra indulgence!
Store at room temperature for up to 3 days or refrigerate for up to a week.
Freezer-friendly: Wrap slices in plastic wrap and store in an airtight container for up to 3 months.
SAVE ON PINTEREST!
Regina is a writer, homeschooling mom, and owner of a soul food catering business. She is the host of the Pray to Play podcast, where she shares practical tips and heartfelt advice for parents navigating the busy world of athletics. A contributor to several publications, including Tracie Miles' Living Unbroken book study, she is also an advocate for young adults with developmental disabilities and serves on the Compel Pro volunteer leadership team. Living in Ohio with her family, she designs Squarespace websites for fellow creatives and spends her free time cheering her sons from the sidelines or sipping tea while chatting with women about God’s goodness.
