Fresh Peach Pound Cake
Indulge in the perfect blend of sweetness and comfort with this delightful cake showcasing the juicy flavors of fresh peaches, making it a must-try for any fruit lover.
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.
Notes
For extra peach flavor, consider adding some peach preserves to the glaze. Experiment with different fruits like blueberries or cherries for a delightful variation. To store, keep in an airtight container at room temperature for up to three days, or wrap tightly in plastic wrap and freeze.