Sure Peach Pound Cake
Indulge your taste buds with the irresistible charm of Sure Peach Pound Cake, a buttery, tender dessert brimming with juicy peach goodness and crowned with a tangy lemon glaze. This classic pound cake recipe elevates traditional flavors with chunks of fresh or canned peaches folded into a rich, vanilla-scented batter, creating a perfectly moist crumb. With a preparation time of just 20 minutes and a luscious glaze made of powdered sugar and fresh lemon juice, this cake balances sweetness and zest in every bite. Whether baked in a loaf or bundt pan, it’s a show-stopping centerpiece for brunch, tea time, or holiday gatherings. Serve it solo or pair it with whipped cream or vanilla ice cream for a truly decadent treat. Perfect for summer peach season or year-round indulgence, this peach pound cake recipe will have you coming back for slice after slice!
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Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.5 cup whole milk
- 2 cups fresh or canned peaches, diced
- 0.5 cup powdered sugar
- 2 tablespoons lemon juice
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease and flour a standard 9x5-inch loaf pan or a bundt pan.
Step 2
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
Step 4
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Step 6
Gently fold in the diced peaches until evenly distributed in the batter.
Step 7
Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the cake onto a wire rack and let it cool completely before glazing.
Step 10
To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. If it’s too thick, add a bit more lemon juice to reach the desired consistency.
Step 11
Drizzle the glaze over the cooled cake. Let the glaze set for 10-15 minutes before slicing and serving.
Step 12
Serve the Sure Peach Pound Cake as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Nutrition Facts
| Serving size | (533.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1622.2 |
| Total Fat 3.9g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 14.6mg | 0% |
| Sodium 1227.2mg | 0% |
| Total Carbohydrate 406.7g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 406.9g | |
| Protein 4.0g | 0% |
| Vitamin D 53.7IU | 0% |
| Calcium 151.3mg | 0% |
| Iron 0mg | 0% |
| Potassium 201mg | 0% |
Source of Calories