White Peach Pound Cake
Indulge in the luscious flavors of summer with this White Peach Pound Cake, a moist and buttery dessert bursting with the natural sweetness of fresh white peaches. This recipe combines classic pound cake essentials—rich butter, creamy milk, and a hint of vanilla—with the delicate, fruity notes of finely diced peaches, creating a perfectly textured cake that's both light and satisfying. With just 20 minutes of prep time and an hour in the oven, this elegant loaf is ideal for brunch, tea time, or a simple yet stunning dessert. Serve it with a dusting of powdered sugar or pair with a dollop of whipped cream for an extra touch of decadence. Whether you’re entertaining guests or treating yourself, this White Peach Pound Cake will be the highlight of any table.
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 350 grams granulated sugar
- 4 large eggs
- 360 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
- 2 white peaches, peeled, pitted, and finely diced
- powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray, then lightly dust with flour.
In a large mixing bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are completely incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter-sugar mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined after each addition.
Stir in the vanilla extract, followed by the finely diced white peaches, gently folding them into the batter to ensure even distribution.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and let the cake cool in the pan for about 15 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, dust the pound cake with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 39.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 138 mg | 3% | |
*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.
