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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.
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 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.
For glaze:
- Powdered sugar – powdered sugar is perfect for frostings and glazes because it dissolves at room temperature.
- Vanilla bean paste – Vanilla bean paste will add a sweet vanilla flavor to the glaze.
- Milk – Milk will help the glaze reach the perfect consistency.
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.
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.
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.
More cake recipes
- Need the perfect birthday cake? Try my Funfetti Cake
- Want more pound cake? Try my Pistachio Pound Cake
- Looking for a summertime cake? Try my Strawberry Coconut Layer Cake
- Craving chocolate? Try my Chocolate Chip Cookie Cake
Peach Pound Cake
Ingredients
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
Instructions
For pound cake:
- 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.
- Add the softened butter, granulated sugar, and kosher salt to the bowl of a stand mixer fitted with the paddle attachment.
- 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!
- With the mixer on low speed, add the eggs one at a time. And incorporate fully.
- 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.
- Again with the mixer on low speed, slowly add the flour. When the flour is almost fully incorporated, turn off the mixer.
- 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.
- 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.
- 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:
- 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.
- Drizzle the glaze over the cooled pound cake.
- Allow the glaze to set, about 15 minutes, before slicing.
- Store any leftover pound cake in an airtight container at room temperature for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Incredibly moist and buttery! Loved it.