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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Recipe Information
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
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 9x5-inch loaf pan or a bundt pan.
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.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
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.
Gently fold in the diced peaches until evenly distributed in the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
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.
Drizzle the glaze over the cooled cake. Let the glaze set for 10-15 minutes before slicing and serving.
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
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 406.9 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 151 mg | 12% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
