Go Back
–+ servings
A slice of peach pound cake with sliced peaches and whipped cream on a white background.

Peach Pound Cake

Fresh peaches make this pound cake extra moist, delicious, and flavorful!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 364 kcal

Ingredients
 
 

  • 226 grams unsalted butter melted and cooled to room temperature
  • 320 grams all-purpose flour plus more for dusting the pan
  • 3 medium ripe peaches (about 1 pound), pitted and peeled
  • 1 tablespoon fresh lemon juice
  • 3 large eggs plus 1 large egg yolk lightly beaten
  • 1½ teaspoons vanilla extract
  • 125 grams powdered sugar plus more as needed
  • 275 grams granulated sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt

Instructions
 

  • Preheat oven to 325 degrees. Lightly grease or butter and flour a 9-by-5-inch loaf pan, and set aside.
  • Dice 1 peach into small pieces. Pat the pieces dry with a paper towel and set aside.
  • Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed.
  • Measure out 1 level cup of the peach purée and transfer it to a mixing bowl with the cooled melted butter, eggs, egg yolk, and vanilla. Whisk to combine and set aside.
  • Scrape down the sides of the food processor and make the icing using the puréed peaches still remaining in the food processor. Add 1 cup of the confectioners’ sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but still thin enough to drizzle. Add more confectioners’ sugar to thicken or a splash of water to thin, as needed. Cover and set aside.
  • In a large mixing bowl, add the flour, granulated sugar, baking powder, and salt, and whisk to combine. Pour the peach mixture from Step 4 into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches.
  • Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
  • Stir the icing and then spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve or wrap tightly with plastic wrap and store on the counter for up to 3 days.

Notes

NOTE: If you prefer to peel the peaches before using them in this recipe, cut an ‘x’ in the bottom of each peach and then place them in boiling water for about a minute. Remove them from the boiling water and immediately place them in ice water. Once they are cool enough to handle, peel the skin off starting at the ‘x’. The peels should remove easily without loosing any of the fruit.
NOTE 2: I baked mini-loaves with this recipe and they were the perfect size for gift-giving and selling at the farmers’ market. I got three small loaves using THIS PAN - https://amzn.to/3KfUZiol
I poured the glaze on top of the cakes while they were still in the pans. The icing set and dried as the cakes cooled.

Nutrition

Serving: 1servingCalories: 364kcalCarbohydrates: 54gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 285mgPotassium: 35mgFiber: 1gSugar: 33gVitamin A: 471IUCalcium: 58mgIron: 1mg
Keyword bundt cake, fresh peach, loaf cake, peaches, pound cake, summer, summertime
Tried this recipe?Let us know how it was!