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Peach Pound Cake

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A delightful Peach Pound Cake combining buttery richness with the sweetness of fresh peaches, perfect for summer gatherings.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh peaches, peeled and diced

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Alternate adding the dry ingredients to the butter mixture with the sour cream, starting and ending with the dry ingredients.
  6. Fold in the diced peaches gently.
  7. Pour the batter into the prepared bundt pan.
  8. Bake for 60-70 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve with a dusting of powdered sugar, vanilla ice cream, or whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/peach-pound-cake/

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