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A freshly baked peach pound cake sliced on a serving platter.

Quick way to Grow Peach Pound Cake in 3 Steps

This recipe provides a quick and straightforward method to create a delicious peach pound cake in just three simple steps, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1.5 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup milk
  • 2 cups fresh peaches, peeled and diced
Glaze (Optional)
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Oven
  • 9x13 inch baking pan or bundt pan
  • Medium bowl
  • Large bowl
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 325°F (160°C) and grease and flour a 9x13 inch baking pan or a bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Mixing
  1. Beat in eggs one at a time, then stir in vanilla extract.
  2. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Gently fold in the diced peaches.
  3. Pour the batter into the prepared pan and spread evenly.
Baking and Glazing
  1. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  2. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and serve.

Notes

For best results, use ripe, fresh peaches. If fresh peaches are not available, you can use frozen peaches. Ensure they are thawed and well-drained before folding into the batter. This cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week. For an extra touch, toast some pecans and sprinkle them on top of the glaze.