Delicious Peachy Pound Cake Recipe for Summer

What’s up, folks! If you’re a lover of all things sweet, then have I got a treat for you. Today, I’m excited to share with you my delicious Peachy Pound Cake recipe. Trust me when I say this is the ultimate dessert highlight of any meal.

As somebody who has always had a passion for cooking, my Peachy Pound Cake recipe is one that hits close to home. Growing up in Britain, pound cake was always a staple dessert and one that we enjoyed on many occasions. But I wanted to take this classic recipe and add my own unique twist – introducing fresh peaches straight from the orchard!

My Peachy Pound Cake combines the richness and soft texture of a traditional pound cake with the vibrant flavors of ripe peaches that soothe the palate like no other. Whether you have a formal occasion or just craving something sweet, this delectable dessert is versatile to suit any mood or setting.

So what are you waiting for? Let’s turn up the heat in the kitchen and get started on making this mouth-watering pound cake!

Why You’ll Love This Recipe

Peachy Pound Cake
Peachy Pound Cake

Listen up, my fellow foodies – I’m about to blow your taste buds away with a recipe that will have you begging for seconds (or maybe even thirds). Let me introduce you to my Peachy Pound Cake recipe, guaranteed to be a crowd-pleaser at any gathering or just as a treat for yourself.

First of all, who doesn’t love pound cake? Soft, moist and buttery, it’s the perfect canvas for any flavor profile. But this ain’t your regular old pound cake – we’re adding fresh peaches and a hint of brown sugar for a Southern twist that’ll transport you straight to peach cobbler heaven.

And let’s not forget about the creamy components: cream cheese and sour cream bring an indulgent richness to this cake that will make you feel like royalty with each bite. Plus, with a sprinkle of confectioners’ sugar on top, it’ll look as good as it tastes.

But why else should you love this recipe? Well, it’s easy to make and can be prepared in advance, so you can focus on entertaining your guests or simply enjoying your dessert without a fuss. And hey, if fresh peaches aren’t in season, canned peaches are a delicious substitute that won’t disappoint.

So what are you waiting for? Whether you’re looking for a dessert that’ll impress at your next dinner party or just want to indulge in some Southern comfort from the comfort of your own home, my Peachy Pound Cake recipe is the answer. Trust me – once you’ve tasted it, there’s no going back.

Ingredient List

Slice of summer heaven
Slice of summer heaven

Ingredients for the Peachy Pound Cake Recipe

For this peachy pound cake recipe, we’ll need several ingredients to make the magic happen. All the following items should be at room temperature, except when stated otherwise:

  • Cake Ingredients 1:
  • 1 cup unsalted butter, softened and plus greasing pan
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

  • Cake Ingredients 2:

  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of one large lemon

  • Fresh peach pound cake ingredients:

  • 1 cup fresh peaches, diced small
  • Juice of half a lemon

  • Cream cheese pound cake ingredients:

  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • Zest of one large lemon
  • Juice of one large lemon
  • 3 cups granulated sugar
  • Extract of three lemons (about a tablespoon)

  • Upside-down Peach Cobbler Pound Cake Ingredients:

    • Brown sugar topping:

      • ½ cup unsalted butter, melted or brown butter if desired
      • 1 cup brown sugar
      • pinch salt
    • Peach bottom layer:

      • Fresh peaches (4-5), sliced and peeled or canned peaches, drained (make sure there is no extra liquid)
    • Cake batter:

      • Cream cheese (one block), softened
      • Sour cream (8 oz)
      • Unsalted butter, room temp. (2 sticks =1 cup)
      • Granulated sugar (2 cups)
      • Large eggs (4)
      • Vanilla extract (1 tsp)
      • Peach cobbler cake mix (1 box)
      • Baking powder (2 teaspoons)
      • Salt (a pinch)

Note: For the freshest flavor and best results, I recommend using fresh peaches. However, if you cannot find them, you can use canned peaches.

The Recipe How-To

Let’s dive into the good stuff! Here is how to create the perfect Peachy Pound Cake.


First things first, preheat your oven to 325°F (160°C). Grease your bundt pan with butter and flour. This will prevent the cake from sticking and allow it to release from the pan easily.

Cake Batter

In a large mixing bowl, mix together 2 cups of granulated sugar and 1 cup of unsalted butter until light and fluffy. Once done, add in 6 large eggs one at a time until well combined. Add in the diced fresh peaches and mix well.

In another bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Slowly mix the dry ingredients into the butter mixture until well-combined. Finally, add in 1 teaspoon of vanilla extract for added flavor.


Pour the cake batter into your prepared bundt pan. Bake for approximately 1 hour and 20 minutes or until an inserted toothpick comes out clean.

Sugar Topping

While waiting for the cake to bake, prepare the sugar topping by combining 1/2 cup of confectioners’ sugar and 1/2 cup of brown sugar in a small bowl. Mix well with a fork.

Finishing Touches

Once cake has finished baking, let it cool in the pan for about 10 minutes before removing from pan onto a wire rack. Drizzle the sugar topping on top of the cooled cake for added sweetness.

And that’s it! Your Peachy Pound Cake is now ready to be served!

Remember, this recipe is adaptable based on each individual’s taste preference. So feel free to mix it up with substitutions or variations listed in section (5) Substitutions and Variations.

Now go ahead and impress your friends and family with this delectable treat!

Substitutions and Variations

Satisfy your sweet tooth
Satisfy your sweet tooth

Now, let’s talk about some substitutions and potential variations for this Peachy Pound Cake recipe.

Firstly, if you prefer a different type of fruit, feel free to swap out the fresh peaches with your favorite kind. Apples, pears, or even berries could all work beautifully in this recipe. Just make sure you adjust the amount of sugar in the cake accordingly to account for the difference in sweetness level between fruits.

If you’re not a fan of cream cheese or sour cream, try using Greek yogurt instead. It will still provide a moist texture to the cake, but with a slightly tangy flavor. You could also use buttermilk in place of sour cream for an equally delicious result.

For a bit of added crunch and texture, you could fold in some diced nuts like pecans or walnuts into the batter before baking it. Or, for something a bit more decadent and indulgent, sprinkle some chocolate chips on top of the cake batter before baking to create a rich chocolate and peach combination.

If you want to make this Peachy Pound Cake recipe more reminiscent of Southern Peach Cobbler, try flipping the recipe upside down. Begin by melting brown butter and brown sugar together and pouring it into a bundt pan with sliced fresh peaches. Then pour over the pound cake batter on top and bake as directed. Once it’s turned out onto a plate or serving dish, you’ll have a beautiful cobbler-inspired cake with caramelized peaches on top.

Lastly, if you’re looking to make this cake more easily transportable or shareable at gatherings, try making mini versions using muffin tins instead of one large cake pan. This way, each person can have their own individual Peachy Pound Cake that they can enjoy on-the-go.

Overall, these variations or substitutions will provide different flavors and textures to explore when making this Peachy Pound Cake recipe. Switch things up and enjoy the experimentation process.

Serving and Pairing

Oh man, you’re going to love serving this Peachy Pound Cake! It’s perfect for a summer afternoon tea party. The moist and buttery pound cake pairs beautifully with a cup of black tea or a glass of ice-cold lemonade.

If you want to step it up a notch, you can serve it warm with a dollop of whipped cream and a sprinkle of confectioners’ sugar on top. The creamy sweetness will taste like heaven in your mouth! And if that’s not enough, try topping it with fresh, diced peaches or canned peaches for an even more intense peach flavor.

Feeling adventurous? Create a Southern-style peach cobbler pound cake by slicing the pound cake into chunks or individual slices, then layering them at the bottom of the baking dish. Pour brown butter and brown sugar over the top, followed by freshly sliced peaches. Bake everything to perfection and “voila” – you’ve got yourself an upside-down cobbler cake mix that explodes with flavor!

Finally, if you want to add a little tang to your life, create a cream cheese pound cake with sour cream frosting. The richness of both cream cheese and sour cream will take this Peachy Pound Cake to the next level. Trust me; you’ll enjoy every mouthful of this decadent dessert.

No matter how you choose to serve it, this pound cake is incredibly versatile and will become one of your favorite go-to desserts when preparing for events, picnics or even as an indulgence after dinner treat without needing an excuse!

Make-Ahead, Storing and Reheating

A taste of the south with every bite
A taste of the south with every bite

You don’t have to devour this peachy pound cake in one sitting because it’s easy to make ahead and store for later when the cravings kick in. In fact, making it ahead actually helps develop its flavors and texture.

For storing, wrap the completely cooled peachy pound cake tightly with plastic wrap or aluminum foil and store it at room temperature for up to three days. If you want to extend its shelf life or if you live in a warm climate, store it in the refrigerator for up to a week.

When reheating, bring the cake to room temperature first before doing so. To reheat whole cake, preheat your oven to 350°F (180°C), unwrap the cake and cover with foil, then warm up in the oven for about 10-15 minutes until heated through. You can also reheat individual slices by popping them in the microwave for 10-15 seconds or until warm.

If you prefer your peachy pound cake with a crisp outer layer, place a slice on a griddle or frying pan over medium heat, and cook until lightly browned on both sides. Serve it as is or pair it with whipped cream or vanilla ice cream for an extra special treat.

Remember, a well-preserved peach pound cake is always a joy, whether eaten fresh out of the oven or days after baking it.

Tips for Perfect Results

Let me tell you something, my fellow foodies: baking the perfect peachy pound cake takes practice, patience, and persistence. But don’t worry, I’ve got some tips up my sleeve that will take your cake to the next level.

First things first, make sure all of your ingredients are at room temperature. This means letting your eggs, cream cheese, and butter sit out for 30 minutes to an hour before starting the recipe. Room temperature ingredients mix better and result in a more evenly baked cake.

Next, don’t overmix your batter. Once you add the flour mixture to the wet ingredients, mix only until it’s just combined. Overmixing can lead to a tough and dense cake rather than a light and fluffy one.

When adding the diced peaches to the batter, make sure they’re fresh and ripe for optimal flavor. If using canned peaches, be sure to drain them thoroughly and pat them dry with a paper towel.

To prevent your cake from sticking to the pan, grease it generously with butter and flour or use cooking spray with flour. Don’t skimp on greasing the pan – nobody wants a beautiful cake ruined by sticking to the bottom of the pan.

Lastly, when it’s time to store your peachy pound cake for later, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can leave it at room temperature for up to three days or freeze it for up to three months.

Following these tips will ensure that your peachy pound cake turns out perfectly moist, flavorful, and irresistible every single time. So fire up that oven and get baking – you’ve got this!

Bottom Line

In conclusion, the Peachy Pound Cake recipe is an absolute winner for dessert lovers and baking enthusiasts alike. Whether you’re serving it for a special occasion or enjoying it as a treat at home, this cake is sure to leave your taste buds satisfied and your family and friends impressed.

With its moist texture, delicate sweetness, and fresh peach flavor, this pound cake is the perfect combination of classic dessert and Southern charm. And with the added bonus of being easy to make and customizable to your preferences, there’s no reason not to try this recipe.

So go ahead, grab those fresh peaches and get baking! I guarantee that this Peachy Pound Cake will quickly become a household favorite in no time. And don’t forget to share your own variations and creations with us in the comments below. Happy baking!

Peachy Pound Cake

Peachy Pound Cake Recipe

Every late summer I buy 70 lbs of Ontario peaches for making homemade peach jam for friends and relatives; however, I always take some of the finest peaches for this pound cake. You can also use well drained canned peaches.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Fruit, Weeknight
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 1 10inch tube pan
Calories 9131.1kcal


  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3 cups sugar
  • 6 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream
  • 2 cups chopped peeled peaches


  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tablespoon milk
  • 1/2 teaspoon almond extract
  • 1 lb confectioners' sugar, sifted


  • Preheat oven to 350 degrees.
  • Grease and flour a 10 inch tube pan.
  • Sift and mix the flour, baking soda and salt in a small bowl.
  • Cream the butter and sugar in a mixing bowl until light and fluffy.
  • Add the eggs, one at the time, mixing well after each addition.
  • Stir in the vanilla and almond extracts.
  • Add the dry ingredients and mix well.
  • Fold in the sour cream and peaches.
  • Pour into the prepared pan.
  • Bake for 80 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool in the pan for 10-15 minutes, then invert onto a wire rack for cooling.
  • Icing: Cream the cream cheese and butter in a mixing bowl until light and fluffy.
  • Add the milk and almond extract and mix well.
  • Add the confectioners sugar gradually, beating until smooth.
  • Frost cake.
  • Store leftover cake covered in the fridge.


Serving: 2690g | Calories: 9131.1kcal | Carbohydrates: 1385.5g | Protein: 103.2g | Fat: 368.7g | Saturated Fat: 221g | Cholesterol: 2181.3mg | Sodium: 3001.8mg | Fiber: 15.2g | Sugar: 1077.3g

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