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. 

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.