The Best Fresh Peach Pound Cake Recipe
Summer is the perfect time for desserts highlighting the season’s fresh flavors, and Peach Pound Cake fits the bill perfectly. It’s easy to make and loaded with juicy peach goodness. Whether you’re having a summer gathering or want a treat for the family, this Fresh Peach Pound Cake recipe is sure to please.
What You Need For To Make The Fresh Peach Pound Cake Recipe
- Butter: 1 cup (2 sticks) of unsalted butter, softened to room temperature.
- Flour: 2 1/2 cups of all-purpose flour.
- Peaches: 3-4 ripe peaches, peeled, pitted, and chopped. Fresh peaches are best for this recipe, and I prefer to keep the skin on them.
- Fresh Lemon Juice: 1 tablespoon to enhance the peach flavor.
- Eggs: 3 large eggs, plus one large egg yolk, at room temperature and slightly beaten.
- Vanilla Extract: 1 teaspoon for a hint of sweetness.
- Granulated Sugar: 1-1/2 cups for the cake.
- Baking Powder: 2-1/2 teaspoons to help the cake rise.
- Salt: 1/2 teaspoon to balance the sweetness.
- Confectioner’s Sugar: 1 cup for the glaze.
Step-By-Step-Guide
- Step 1: Preheat the oven to 325° F. Then prepare your pan. You can use a loaf pan or a bundt pan. Ensure the pan is large enough since this recipe makes a large-pound cake. Lightly butter and flour on all sides of the pan and set aside.
- Step 2: Melt the butter and set aside to cool.
- Step 3: Prep your peaches. Clean and pit the peaches, leaving the skin on. Take one peach and cut it into 1/2-inch pieces; set aside; you will use this in the batter. Place the other 2-3 peaches and one tablespoon of freshly squeezed lemon juice in a blender or food processor. Blend on high until the peaches are completely puréed. Set aside.
- Step 3: In a large mixing bowl, add the melted butter, eggs, egg yolk, vanilla, and 1 cup of the peach purée. Whisk to combine the wet ingredients.
- Step 4: In a second large bowl, combine the dry ingredients: flour, granulated sugar, baking powder, and salt. Add the peach mixture to the flour mixture, whisking until combined. This is easy to do by hand, but you can also use a hand-held electric mixer or a stand mixer. Fold in the diced peaches. Pour the pound cake batter into the prepared pan.
- Step 5: Transfer to the preheated oven and bake for at least 80 minutes (it can take even longer to bake all the way through). The cake should be golden brown, and a toothpick or knife should come out clean when inserted into the center of it. Remove from the oven and allow to cool for 15 minutes before removing from the pan and cooling on a wire rack.
- Step 6: Make the glaze. Using the remaining peach purée, add 1 cup of confectioners’ sugar and blend. It should be a pourable consistency, suitable for drizzling over the cake. If it is too thick, add some water or lemon juice (just a little bit) and blend. If it’s too thin, add more sugar and blend.
- Step 7: While the cake is still slightly warm, pour the glaze over it, allowing it to coat the top and drip down the sides. Cool completely before cutting. Serve with sweetened whipped cream.
Tips For Success
Tip 1: The most challenging thing when making a moist pound cake is cooking it thoroughly. I have had so many pound cakes that are undercooked in the center. To help with this, we are cooking this cake at a lower temperature. And don’t go by time; go by testing the cake. I like inserting a knife into the center; it’s cooked when that comes out clean. Mine baked for 95 minutes the last time I made this cake.
Tip 2: Bake on a lined backing sheet. This cake gets big and can run over, and no one likes to clean up a mess in the oven.
Tip 3: Put a piece of parchment or aluminum foil under the wire rack to catch the glaze as it drips. It’s a lot easier to clean up.
Tip 4: This cake lasts a few days if stored in the refrigerator, either covered in plastic wrap or in an airtight container.
The Best Peach Pound Cake!
With peach season in full swing, there’s no better time to try making this delicious Peach Pound Cake. This one stands out among all the pound cake recipes, thanks to the addition of juicy peaches that bring a burst of flavor to every bite. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is a must-try for any peach lover. So, don’t miss out—grab those fresh peaches and enjoy the best peach pound cake you’ll ever make! Happy baking!
Fresh Peach Pound Cake
Ingredients
- 1 cup 2 sticks, melted and cooled to room temperature, plus more for greasing the pan
- 2½ cups all-purpose flour plus more for dusting the pan
- 4 medium ripe peaches, pitted
- 1 tablespoon fresh lemon juice
- 3 large eggs plus 1 large egg yolk beaten
- 1½ teaspoons vanilla extract
- 1 cup grams confectioners’ sugar plus more as needed
- 1½ cups granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon kosher salt
Instructions
- Preheat the oven to 325° F. Then prepare your pan. You can use a loaf pan or a bundt pan. Ensure the pan is large enough since this recipe makes a large-pound cake. Lightly butter and flour on all sides of the pan and set aside.
- Melt the butter and set aside to cool.
- Prep the peaches. Clean and pit the peaches, leaving the skin on. Take one peach and cut it into 1/2-inch pieces; set aside; you will use this in the batter. Place the other 2-3 peaches and one tablespoon of freshly squeezed lemon juice in a blender or food processor. Blend on high until the peaches are completely puréed. Set aside.
- In a large mixing bowl, add the melted butter, eggs, egg yolk, vanilla, and 1 cup of the peach purée. Whisk to combine the wet ingredients.
- In a second large bowl, combine the dry ingredients: flour, granulated sugar, baking powder, and salt. Add the peach mixture to the flour mixture, whisking until combined. Fold in the diced peaches. Pour the pound cake batter into the prepared pan.
- Transfer to the preheated oven and bake for at least 80 minutes (it can take even longer to bake all the way through). The cake should be golden brown, and a toothpick or knife should come out clean when inserted into the center of it. Remove from the oven and allow to cool for 15 minutes before removing from the pan and cooling on a wire rack.
- Make the glaze. Using the remaining peach purée, add 1 cup of confectioners’ sugar and blend. It should be a pourable consistency, suitable for drizzling over the cake. If it is too thick, add some water or lemon juice (just a little bit) and blend. If it’s too thin, add more sugar and blend.
- While the cake is still slightly warm, pour the glaze over it, allowing it to coat the top and drip down the sides. Cool completely before cutting.
