Indulge in the perfect blend of sweetness and comfort with McLeod Farms’ Fresh Peach Pound Cake. This delightful cake showcases the juicy flavors of fresh peaches, making it a must-try for any fruit lover. It’s easy to prepare and ideal for busy days when you crave a homemade treat with minimal fuss.
Recipe Information
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: 80–90 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 4 g
Carbohydrates: 46 g
Fat: 17 g
Fiber: 1 g
Sugar: 20 g
Sodium: 200 mg
Why Make McLeod Farms’ Fresh Peach Pound Cake
McLeod Farms’ Fresh Peach Pound Cake is not only delicious but also versatile. The combination of fresh peaches and a moist pound cake creates a dessert that is both satisfying and delightful. This recipe is a fantastic way to enjoy seasonal peaches, providing a sweet treat that can be enjoyed on its own or dressed up for special occasions.
How to Make McLeod Farms’ Fresh Peach Pound Cake Step by Step
Ingredients
2 cups fresh peaches, peeled and chopped
2½ cups all-purpose flour
1 cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon salt
¾ cup sour cream
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Directions
Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan. In a bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream. Gradually mix in dry ingredients until just combined. Fold in chopped peaches gently. Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan, then turn onto a wire rack to cool completely. Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake and let set.
How to Serve McLeod Farms’ Fresh Peach Pound Cake
McLeod Farms’ Fresh Peach Pound Cake is delightful on its own but can be complemented with whipped cream or a scoop of vanilla ice cream for an extra indulgence. For a refreshing twist, serve it with a crisp summer salad or freshly made fruit salad to balance the sweetness. A dollop of yogurt can also add a tangy contrast that enhances the cake’s flavors.
How to Store McLeod Farms’ Fresh Peach Pound Cake
To keep your pound cake fresh, store it in an airtight container at room temperature for up to three days. If you prefer to store it for a longer period, wrap it tightly in plastic wrap and freeze it. For reheating, gently microwave individual slices for about 10-15 seconds or warm in the oven at low heat.
Expert Tips for Cooking McLeod Farms’ Fresh Peach Pound Cake
- Ensure your butter is at room temperature for a smooth batter.
- Use ripe peaches for the best flavor and sweetness.
- Don’t overmix the batter after adding the dry ingredients; it should be just combined.
- For extra peach flavor, consider adding some peach preserves to the glaze.
- Experiment with different fruits like blueberries or cherries for a delightful variation.
Delicious Variations of McLeod Farms’ Fresh Peach Pound Cake
- Spice it up by adding a teaspoon of cinnamon or nutmeg for a warm, cozy flavor.
- Incorporate orange zest into the batter for a citrusy twist.
- Make a herbed cake by folding in some finely chopped rosemary for an earthy touch.
McLeod Farms’ Fresh Peach Pound Cake is a delicious way to celebrate the sweetness of summer. With its simple ingredients and easy preparation, this cake is perfect for any occasion. Treat yourself and your loved ones to this delightful dessert that you’ll crave again and again.
Fresh Peach Pound Cake
Ingredients
Cake Ingredients
- 2 cups fresh peaches, peeled and chopped Use ripe peaches for the best flavor
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, room temperature Ensure butter is at room temperature
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cups sour cream
Glaze Ingredients
- 1 cup powdered sugar For glaze
- 2 tablespoons lemon juice For glaze
Instructions
Preparation
- Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and sour cream.
- Gradually mix in dry ingredients until just combined.
- Fold in chopped peaches gently.
- Pour batter into prepared pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes in the pan, then turn onto a wire rack to cool completely.
Glazing
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake and let set.
