Perfect Peach Pound Cake
User Reviews
5
Perfect Peach Pound Cake
Description
This pound cake begins by sifting cake flour with baking powder and salt. The batter is prepared by creaming softened unsalted butter with sugar until fluffy, then adding eggs one at a time, lemon zest, and vanilla extract. The dry ingredients alternate with heavy cream to keep the cake moist and tender.
Diced fresh peaches are coated in flour and folded gently into the batter to evenly distribute fruit and prevent settling during baking. The mixture is poured into a greased and floured bundt or loaf pan and baked at 325°F for about 60-70 minutes until fully set.
The finished cake has a soft crumb with pockets of tender peach throughout, balanced by the subtle lemon zest and vanilla aroma. It can be enjoyed plain or with light accompaniments like whipped cream or fresh fruit.
For a cake flour substitute, using all-purpose flour with cornstarch mimics the light texture. Proper coating of peaches and gentle mixing preserve peach distribution while avoiding overworking the batter.
Ingredients
- 2 cup cake flour *see note below for a substitute
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup butter softened, unsalted
- 1 1/4 cup sugar
- 4 egg room temperature, large
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1 1/2 cup peach diced into 1/2-inch cubes, fresh
- 2 tbsp flour to coat peach cubes
Instructions
- Preheat oven to 325˚F. Grease a bundt pan or 9x5 inch loaf pan. Dust the pan with flour and set aside.
- Sift together the flour, baking powder, and salt in a bowl; set aside.
- In the bowl of electric mixer with a paddle attachment, beat butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat until the mixture becomes light and fluffy at medium-high speed, about 3-4 minutes.
- Reduce the speed to medium. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Add the lemon zest and vanilla and mix well.
- Turn the speed to low and add the flour mixture in three parts, alternating with the heavy cream. Mix until the flour is just barely incorporated.
- Coat diced peaches with 2 tablespoons of flour in a bowl and add to the cake batter. Stir into the cake batter until combined. Do not over mix. Put the cake batter into a prepared pan and smooth the top with a fork.
- Bake the cake for 60-70 minutes, until a cake tester inserted into the center comes out clean. Place the cake pan on a wired rack and let cool for 20 minutes. Unmold the cake and let cool completely, right side up, before slicing.
Notes
- For cake flour substitute, mix 1¾ cups all-purpose flour with 4 tablespoons cornstarch.
- Coat diced peaches with flour to prevent them from sinking in the batter during baking.
- Use fresh peaches diced into ½-inch cubes for best texture.
- Baking in a greased and floured bundt or 9x5-inch loaf pan helps the cake release cleanly and bake evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 102mg | 4% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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