Julie Clark
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Peach Pound Cake
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Buttery, dense, and velvety, with juicy chunks of real peach in every slice, this peach pound cake tastes like summer and comes together in just 15 minutes of prep.
This peach pound cake is the best way to use fresh summer peaches. It has a rich, buttery flavor and that classic dense, velvety pound cake texture you know and love. A touch of almond flavoring and juicy chunks of peach make every slice taste like summer.
Made in a pretty bundt pan, this peach bundt cake looks impressive but comes together in 15 minutes with simple pantry ingredients. It’s lightly sweet, so it’s perfect for a summer birthday, a Fourth of July picnic, or just because. Add a dollop of whipped cream and a dusting of cinnamon and everyone will ask you to make it again.
What Makes This Peach Pound Cake Different
It’s a true pound cake, buttery and dense, not a saucy peach cobbler in disguise. A lot of “peach pound cakes” you’ll find online are really cobblers with fruit spooned over the top. This one bakes the peaches into the batter, so every slice has that velvety crumb and little bursts of juicy peach throughout.
Two things set it apart. First, almond flavoring. It’s just a teaspoon, but it deepens the peach and gives the cake that “what is that, it’s so good” quality that plain vanilla can’t. Almond and stone fruit are best friends and go so well together (like cherry almond cake).
Second, speed: most real pound cakes ask for two to three hours. This one is done, start to finish, in 1 hour and 15 minutes. Old-fashioned flavor and weeknight-friendly timing.
Craving more stone-fruit bakes? Try our peach blueberry cake or a summer-favorite peach blueberry cobbler.
What’s the Secret to a Good Pound Cake?
The secret is properly creamed butter and sugar, room-temperature ingredients, and keeping your fruit from sinking. Nail those three and you get a tall, even, tender peach pound cake every time. Here’s how each one works:
Keep the peaches from sinking to the bottom. Two fixes: chop them small (about ½-inch), and fold them in last, gently, just until distributed. If you’re using frozen or canned, drain them well and pat dry. Excess juice is what creates that gummy, wet streak at the bottom of the cake.
Cream the butter and sugar until truly light and fluffy, 2 to 3 full minutes. This is where you’re beating air into the batter, and that air is your lift. Under-cream and the cake bakes up short and heavy; the mixture should look pale and fluffy, not grainy and yellow.
Start with room-temperature butter, eggs, and sour cream. Cold ingredients seize the batter and won’t emulsify, which is the #1 cause of a dense, greasy crumb. Butter should give slightly when pressed; eggs and sour cream should sit out 30–45 minutes.
Ingredients
Peaches: Peach season runs May through September, so this recipe truly captures the flavors of summer. Use frozen or canned peaches if you need to, though (just make sure to drain the juice).
Sour Cream: Adding sour cream to a pound cake creates a moist and tender texture along with a subtle tang that balances the sweetness.
Butter: Butter is the secret to this peach pound cake’s dense, rich texture. A full cup gives it maximum flavor and keeps every slice moist.
How do you make peach pound cake?
You cream butter and sugar, add eggs and flavorings, mix in the dry ingredients, fold in sour cream and peaches, and bake in a bundt pan for about an hour.
Here are the steps:
- Prep the pan and oven. Preheat to 350°F. Grease a 10″ bundt pan with cake release, or grease with shortening and dust with flour. Tip: get into every groove so the bundt cake doesn’t stick.
- Cream the butter and sugar for 2–3 minutes until light and fluffy. This is your lift. Don’t rush it. The mixture should look pale and airy.
- Add the eggs one at a time, beating well after each. One at a time keeps the batter emulsified and smooth.
- Mix in the vanilla and almond flavoring.
- Whisk the flour, baking soda, and salt in a separate bowl, then add to the butter mixture. Mix just until combined, scraping the bowl. Overmixing here builds gluten and toughens the crumb. Stop as soon as you don’t see dry flour.
- Fold in the sour cream and peaches gently, by hand. Folding last keeps the peaches suspended instead of sunk.
- Pour into the pan and bake for about 1 hour, until a tester comes out clean and the top is golden and springs back when lightly touched.
- Cool the peach pound cake in the pan for 10 minutes, then turn out onto a plate to cool completely. Ten minutes is the sweet spot. Too soon and the cake may tear, too long and it sticks.
Can I Use Canned or Frozen Peaches?
Yes. Canned or frozen peaches both work great in this peach pound cake, as long as you drain and pat them dry first. Fresh peaches are wonderful in peak summer, but they’re not required.
- Frozen: thaw completely, drain off the liquid, and pat dry with a paper towel before folding in.
- Canned: choose peaches in juice rather than heavy syrup, drain them well, and pat dry. Give them a rough chop if the slices are large.
The reason drying matters: extra juice is exactly what causes a soggy, gummy streak at the bottom of the cake. Take that one minute and your crumb stays velvety all the way through.
Does Peach Pound Cake Need to Be Refrigerated?
It doesn’t have to be refrigerated for the first day or two because of the fresh peaches and sour cream, though, refrigerating keeps it freshest. Here’s the simple version:
- Room temperature: cover tightly; good for about 2 days.
- Refrigerator: cover or wrap well; keeps 5–6 days. Let slices come to room temp (or warm briefly) before serving for the best texture.
- Freezer: wrap the cooled cake (whole or sliced) tightly in plastic and foil; freezes well for up to 3 months. Thaw on the counter.
More Summer Cakes You’ll Love
- Blueberry desserts roundup: for when the berries take over
- Berry Sugar crunch cake: our viral butter-sour-cream cake with a crackly sugar top
- 7UP pound cake: another buttery pound cake classic
- Fresh cherry cake: a bright, easy summer cake
- Peaches and cream cake
- Almond cream cake
And try our peach cinnamon rolls and peach crisp, too!
The Best Peach Pound Cake
Buttery rich with a dense velvety texture, this peach pound cake is simple, yet delicious! Serve with whipped cream or ice cream and a dash of cinnamon.
Servings 11
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 1 cup salted butter room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond flavoring
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups peaches peeled, pitted, and diced
Instructions
- Preheat the oven to 350º Fahrenheit. Grease a 10” bundt cake pan with cake release or grease with shortening then dust with flour.
- In a large bowl, beat the butter and sugar for 2-3 minutes until it is light and fluffy. 1 cup salted butter, 3 cups granulated sugar1 cup salted butter, 3 cups granulated sugar
- Add the eggs, one at a time, beating well between each addition. Mix in vanilla and almond flavoring. 6 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond flavoring6 large eggs
- In a small bowl, whisk together the flour, baking soda and salt. Add to the creamed butter mixture and mix just until combined, scraping the sides of the bowl as needed. 3 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt3 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Fold in the sour cream and peaches. ½ cup sour cream, 2 cups peaches½ cup sour cream, 2 cups peaches
- Pour into the pan and bake for 1 hour or until the cake tests done.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely. Serve with whipped cream and a dusting of cinnamon if desired.
Notes
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 550kcal | Carbohydrates: 84g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 330mg | Potassium: 123mg | Fiber: 1g | Sugar: 57g | Vitamin A: 802IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
