5.0 from 12 votes
Perfect Peach Pound Cake
This peach pound cake is tender, moist, and bursting with fresh peach flavor. Baked in a bundt pan, it’s perfect for summer desserts or any occasion. Enjoy it plain, with whipped cream, or a scoop of ice cream for a fruity, irresistible treat!
Prep Time
20 mins
Additional Time
1 hr
Servings: 10
Calories: 418 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cup cake flour *see note below for a substitute
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter softened
- 1 1/4 cup sugar
- 4 large eggs room temperature
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/3 cup heavy cream
- 1 1/2 cup fresh peach diced into 1/2-inch cubes
- 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.
Cup of Yum
Notes
- For a cake flour substitute; use 1-3/4 cup all purpose flour + 4 tablespoon cornstarch
Nutrition Information
Calories
418kcal
(21%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
102mg
(4%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
855IU
(17%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 418
% 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.