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Peach Pound Cake

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This peach pound cake is moist with a tender crumb, full of chopped sweet peaches, and topped with a sweet vanilla glaze. 

Peach Pound Cake topped with fresh sliced peaches.

There’s nothing better in the summertime than a fresh and juicy peach; except maybe if that peach was in a sweet and tender pound cake!

This peach pound cake has all of the usual suspects (flour, sugar, eggs, and butter,) with the addition of perfectly juicy, sweet, diced fresh peaches.

And to top it all off, it’s covered in a smooth and sweet vanilla glaze.

It’s so easy and fool-proof to whip up, it’s the perfect project to let the littles help in the kitchen or to make for a last-minute potluck or picnic.

Trust me, if you need a quick and easy dessert, you’re going to want to make this summery stone fruit pound cake!

Craving even more pound cake recipes? Try my Blueberry Lemon Pound Cake, Strawberry Rhubarb Pound Cake, Lemon Vanilla Pound Cake, Lime Almond Coconut Oil Poundcake, or my Pistachio Pound Cake.

Ingredients to make pound cake on a table.

Ingredients for peach pound cake

For pound cake: 

  • Butter – Butter will add moisture and necessary fat to the pound cake.
  • Granulated sugar – Granulated sugar will add sweetness.
  • Eggs – Eggs will help emulsify all of the ingredients in the peach pound cake.
  • Pure vanilla extract – Pure vanilla extract will add a sweet vanilla flavor.
  • All-purpose flour – All-purpose flour is a common baking ingredient that will make up the batter for our peach pound cake.
  • Finely diced peaches – Peaches will give the pound cake a sweet and peachy flavor.
Vanilla glaze poured over cake.

For glaze: 

  • Powdered sugar – powdered sugar is perfect for frostings and glazes because it dissolves at room temperature.
  • Vanilla bean pasteVanilla bean paste will add a sweet vanilla flavor to the glaze.
  • Milk – Milk will help the glaze reach the perfect consistency.
Fresh chopped peaches in a bowl of pound cake batter.
Pound Cake batter with peaches.

Using frozen peaches

If it’s not peach season, or if you’re too impatient to let your peaches ripen, you could absolutely replace fresh peaches with frozen ones.

Frozen fruits are flash-frozen at the peak of ripeness, so they’ll always be juicy and sweet and are a great alternative to fresh.

Peach Pound Cake topped with glaze.

Alternative sugars and flour

If you have any dietary restrictions for sugar or gluten, feel free to substitute your favorite sugar or your favorite flour alternative in this recipe.

Peach Pound Cake sliced to show the inside of the pound cake.

Freeze ahead

Want to make some extra pound cakes and save them for later? No problem!

Bake the peach pound cake as directed, and cool completely.

Next, wrap tightly in two layers of plastic wrap, and then one layer of heavy-duty aluminum foil and freeze for up to 2 months.

Storage and leftovers

Any leftover peach pound cake can be stored at room temperature for up to 3 days.

Peach Pound Cake on a cutting board.

More cake recipes

Peach Pound Cake

Peach Pound Cake

Yield: 8.5x4.5 loaf (8 slices)
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This peach pound cake is moist with a tender crumb, full of chopped sweet peaches, and topped with a sweet vanilla glaze. 


For pound cake:

  • 1 cup unsalted butter, softened
  • 1-¼ cups granulated sugar
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1-½ cups fresh finely diced peaches

For glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste
  • 2-3 tablespoons milk


For pound cake:

  1. Preheat the oven to 350 degrees F and lightly grease a 1-lb loaf pan (8.5 x 4.5 inch) with nonstick baking spray. 
  2. Add the softened butter, granulated sugar, and kosher salt to the bowl of a stand mixer fitted with the paddle attachment.
  3. Beat on medium speed for 2-3 minutes or until light and fluffy. Don’t skip this step, make sure to whip the butter for a minimum of 2 minutes! 
  4. With the mixer on low speed, add the eggs one at a time. And incorporate fully.
  5. Next, add the vanilla. Scrape down the sides of the bowl as needed. At this point, the batter may look curdled, but that's okay. 
  6. Again with the mixer on low speed, slowly add the flour. When the flour is almost fully incorporated, turn off the mixer. 
  7. Add the peaches and gently fold them into the batter. Don’t use the mixer for this or it will break up the peaches too much. 
  8. Transfer the pound cake to the prepared pan and smooth out the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. 
  9. Allow the pound cake to cool for 10 minutes in the pan before transferring it to a wire rack. Cool completely before glazing. 

For glaze:

  1. Whisk together the powdered sugar, vanilla bean paste, and 2 tablespoons of milk. If you would like a thinner glaze, whisk in the additional tablespoon of milk. 
  2. Drizzle the glaze over the cooled pound cake. 
  3. Allow the glaze to set, about 15 minutes, before slicing. 
  4. Store any leftover pound cake in an airtight container at room temperature for up to three days. 

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 154mgSodium: 200mgCarbohydrates: 46gFiber: 1gSugar: 22gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Peach Pound Cake pin for Pinterest.


Tuesday 22nd of August 2023

Incredibly moist and buttery! Loved it.

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