Peach Pound Cake
This Peach Pound Cake is a buttery, tender homemade pound cake loaded with fresh peaches and baked to golden perfection. A stunning Bundt cake recipe from scratch that belongs at every summer table.
The Only Peach Pound Cake Recipe You Will Ever Need
There is something quietly magical about a peach pound cake. It is not flashy. It does not need a towering layer of frosting or a dramatic decoration to get your attention. It earns every compliment through sheer, buttery, fruit-forward flavor, and the kind of dense, velvety crumb that only a true homemade pound cake can deliver.
This is the cake you bring to a summer cookout and watch disappear in minutes. It is the cake that fills your kitchen with the scent of warm vanilla and ripe peaches while it bakes. And it is absolutely the cake that proves scratch baking is always, always worth it.
Whether you are hunting for the best peach cake recipes to add to your rotation, looking for a show-stopping Bundt cake recipe, or simply trying to make the most of a gorgeous haul of in-season peaches, you have landed in exactly the right place.
Getting the texture of a homemade pound cake right comes down to quality ingredients and the right tools. Using a well-made Bundt pan with sharp ridges and a proper stand mixer ensures your batter is whipped to perfection, and your finished cake releases cleanly every single time.
What Makes This Peach Pound Cake Special
Not all peach dessert recipes are created equal. What sets this particular peach pound cake apart is the combination of a few small but meaningful choices.
The fat blend. Using all butter (no shortening) gives the crumb a rich, authentic flavor that you just cannot fake. Creaming it properly with the sugar for a full 4 to 5 minutes is the non-negotiable step that creates that signature tight, tender crumb.
The sour cream. A half cup of full-fat sour cream adds just enough moisture and a very subtle tang that keeps the cake from feeling heavy. It is the same trick used in the best scratch cake recipes from scratch, and it works beautifully here.
The almond extract. This is optional, but do not skip it if you can help it. A small amount of almond extract does something incredible alongside peaches. It amplifies the fruit flavor in a way that vanilla alone simply cannot achieve.
Fresh peaches, diced small. For the best peach pound cake texture, dice your peaches into roughly half-inch pieces rather than slicing them. Smaller pieces distribute throughout every bite and do not sink to the bottom of the pan.
Chef's Tip: To peel peaches quickly, score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer immediately to an ice bath. The skins slip right off.
Tips for the Perfect Bundt Cake
Bundt cake recipes have a reputation for being tricky, and that reputation is almost entirely because of one single step: releasing the cake from the pan. Here is how to make sure yours comes out perfectly every time.
- Grease every single crevice. Use a pastry brush and softened butter to coat the entire interior of your Bundt pan, then follow with a dusting of flour. Alternatively, a flour-based baking spray like Baker's Joy is the most foolproof option.
- Do not rush the cooling time. Let the cake rest in the pan for exactly 15 minutes after it comes out of the oven. Less time and the cake is too fragile to release. More time and it may steam and stick.
- Test for doneness with a skewer. Pound cakes are dense, and a toothpick test can be misleading. Use a long wooden skewer inserted into the thickest part of the cake. It should come out with just a few moist crumbs, not wet batter.
For the glaze, keep it simple. A classic powdered sugar glaze with just enough milk to make it pourable is all this peach cake needs. It sets into a delicate, sweet shell that makes every slice look beautiful.
Chef's Tip: For a prettier presentation, let the glaze drip naturally rather than spreading it. Pour it from the center of the cake and let gravity do the work.
Fresh vs. Frozen Peaches: Which Should You Use?
When fresh, ripe peaches are in season (late June through August in most of the US), use them without question. They bring the most vibrant peach flavor and the best texture to this peach dessert recipe.
Outside of peach season, frozen peaches are a perfectly solid backup. Thaw them completely, drain off any liquid, and pat them dry with paper towels before folding them into the batter. Excess moisture is the enemy of a good pound cake crumb.
Canned peaches in light juice (not syrup) can also work in a true pinch, but fresh or frozen will always give you the best peach pound cake results.
Ready to bake the most irresistible peach dessert of the summer? Here is the full recipe:
Peach Pound Cake
This Peach Pound Cake is a buttery, tender homemade pound cake loaded with fresh peaches and baked to golden perfection. A stunning Bundt cake recipe from scratch that belongs at every summer table.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cups unsalted butter, softened to room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cups sour cream, full-fat
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract, optional but recommended
- 2 cups fresh peaches, peeled and diced into 0.5-inch pieces, about 3 medium peaches
- 1 cups powdered sugar, for glaze
- 2 tbsp milk, for glaze, plus more as needed
Instruction
Preheat your oven to 325 degrees F (165 degrees C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, making sure to coat every crevice. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2 minutes until smooth and creamy.
Gradually add the granulated sugar to the butter and beat on medium-high speed for 4 to 5 minutes until the mixture is very light and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition. The batter should look smooth and cohesive after each egg.
Mix in the sour cream, vanilla extract, and almond extract on low speed until just combined.
With the mixer on low, add the flour mixture in three additions, mixing just until no dry streaks remain. Do not overmix.
Gently fold in the diced peaches using a rubber spatula.
Pour the batter into the prepared Bundt pan and spread it into an even layer with the spatula.
Bake for 65 to 75 minutes, or until a wooden skewer inserted into the thickest part comes out clean with just a few moist crumbs. If the top is browning too quickly after 50 minutes, tent loosely with aluminum foil.
Let the cake cool in the pan on a wire rack for exactly 15 minutes. Then carefully invert the cake onto the rack and let it cool completely for at least 1 hour before glazing.
To make the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. Add a little more milk, one teaspoon at a time, until you reach a thick but pourable consistency.
Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.
Equipment
- 10- to 12-cup Bundt pan
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Wire cooling rack
- Whisk
- Wooden skewer or toothpick
Notes
Serving and Storing Your Peach Pound Cake
This cake is delicious at any temperature, but it is truly at its best served at room temperature when the crumb is soft and the glaze has fully set.
Ways to serve it:
- Plain, as a slice with your morning coffee or afternoon tea
- Alongside a scoop of vanilla bean ice cream for a simple but stunning dessert
- With a dollop of lightly sweetened whipped cream and a few fresh peach slices
- Toasted lightly in a skillet with a little butter for an indulgent brunch treat
Store the cake loosely covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days, or freeze the unglazed cake for up to 2 months.
This is the kind of peach cake recipe that earns a permanent spot in your baking repertoire. Once you taste how good a truly homemade pound cake can be, the kind made with real butter, fresh fruit, and a little patience, the boxed mixes will start collecting dust.
