Peach Pound Cake

The Only Peach Pound Cake Recipe You Will Ever Need

There is something almost poetic about a really good peach pound cake. It is the kind of dessert that makes people stop mid-conversation, put down their fork, and just say wow. It is buttery and dense in that classic homemade pound cake way, but lifted by the sweet, floral perfume of real peaches tucked into every single bite. It is the kind of cake that shows up at summer potlucks and disappears within minutes.

This recipe is the one I reach for every peach season, and honestly, it works just as well in January with a bag of frozen peaches. Whether you are hunting through peach dessert recipes for a showstopper Bundt cake or simply craving something homemade and a little special, this is your recipe.

Why This Peach Pound Cake Works So Well

Not all peach cake recipes are created equal. What sets this one apart is the combination of a few carefully chosen ingredients and techniques that together create something truly memorable.

Here is what makes it special:

• Butter and sour cream work together to give the crumb its signature richness and moisture without making it heavy or greasy.
• A full 4 to 5 minutes of creaming the butter and sugar creates the light, airy structure that lets this cake slice cleanly and hold together beautifully.
• A touch of almond extract alongside vanilla is the quiet secret weapon here. It enhances the peach flavor in a way that is noticeable but not identifiable, which keeps people guessing.
• Folding, not mixing, the peaches in at the end protects both the fruit and the batter, giving you tender pockets of peach throughout rather than a blended mush.

This is a cake recipe from scratch in the truest sense, and the results speak for themselves.

Before we get into it, the right equipment really does matter when baking Bundt cakes from scratch. A quality non-stick Bundt pan with detailed crevices and a stand mixer that can cream butter to a genuinely fluffy consistency will make a noticeable difference in your final result.

Fresh, Frozen, or Canned Peaches: What Works Best

Let's talk peaches, because this is where most peach pound cake questions live.

Fresh ripe peaches are the gold standard for this cake. When peaches are in season and fragrant, they bring a depth of flavor that simply cannot be replicated. Look for peaches that give slightly when pressed and smell sweet at the stem.

Frozen peaches are an excellent year-round option and what I use outside of summer. Thaw them completely and then pat them aggressively dry with paper towels. Excess moisture is the enemy here and can make your batter too wet.

Canned peaches in light syrup also work in a pinch. Drain them well and pat dry. Avoid peaches in heavy syrup, which will make the cake overly sweet.

Chef's Tip: No matter which peaches you use, dice them small. Pieces around half an inch distribute more evenly through the batter and bake more reliably than large chunks, which can sink to the bottom of the Bundt pan.

How to Guarantee Your Bundt Cake Releases Cleanly

If you have ever had a Bundt cake stick to the pan, you know the heartbreak. Here is how to avoid it every single time.

Grease every single groove generously. Use softened butter or a baking spray that contains flour, and use a pastry brush to work it into every detail of the pan. Then dust with flour and tap out the excess.

Wait the full 15 minutes before inverting the cake. Too soon and the cake is too fragile. Too long and the steam makes it stick. Fifteen minutes is the sweet spot for Bundt cakes recipes like this one.

Tap gently before inverting. Place your wire rack on top of the pan, flip in one confident motion, and let gravity do the rest. Resist the urge to shake or force it.

Tips for the Best Homemade Pound Cake Texture

Pound cake is unforgiving in the best possible way. Its simple ingredient list means every technique matters.

• Room temperature ingredients are non-negotiable. Cold butter will not cream properly, and cold eggs can cause the batter to curdle. Pull everything out about an hour before you bake.
• Measure flour correctly. Spoon it into your measuring cup and level off the top. Scooping directly from the bag packs in too much flour and leads to a dry, dense cake.
• Do not overmix after adding the flour. Mix just until you no longer see dry streaks. Overdeveloped gluten equals a tough crumb.
• Low and slow is the move. Baking at 325 degrees F gives this cake time to bake through evenly without the outside over-browning before the center is done.

Chef's Tip: If the top of your Bundt cake is browning too quickly after 50 minutes, tent it loosely with a piece of aluminum foil. Do not seal it tightly or you will trap steam.

Ready to bake the most beautiful peach dessert of the season? Here is the full recipe:

Peach Pound Cake

This homemade Peach Pound Cake is buttery, tender, and bursting with fresh peach flavor in every slice. A stunning Bundt cake recipe from scratch that is perfect for summer gatherings and beyond.

Prep:20 mins

Cook:70 mins

Total:90 mins

Yield:12 servings

Cuisine:American

Yield: 12 servingsCalories: 420Protein: 5g

Carbs: 58gFat: 19gSat. Fat: 11gFiber: 1gSugar: 38gSodium: 210mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream, full-fat
• 2 tsp vanilla extract, pure
• 1/2 tsp almond extract, optional but recommended
• 3 cups all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp salt, fine sea salt
• 2 cups fresh peaches, peeled and diced into small pieces, about 3 medium peaches
• 1 cup powdered sugar, for glaze
• 2 tbsp milk, for glaze, add more as needed

Instruction

1

Preheat your oven to 325 degrees F (165 degrees C). Generously grease and flour a 10 to 12 cup Bundt pan, making sure to coat every crevice well.

2

In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 4 to 5 minutes until the mixture is very pale, light, and fluffy. Do not rush this step.

3

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

4

Mix in the sour cream, vanilla extract, and almond extract (if using) until fully combined.

5

In a separate bowl, whisk together the flour, baking soda, and salt.

6

With the mixer on low, gradually add the flour mixture to the butter mixture in three additions, mixing just until each addition is incorporated. Do not overmix.

7

Gently fold in the diced peaches using a rubber spatula until evenly distributed throughout the batter.

8

Pour and spread the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.

9

Bake for 65 to 75 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with just a few moist crumbs. Tent loosely with foil after 50 minutes if the top is browning too quickly.

10

Allow the cake to cool in the pan on a wire rack for exactly 15 minutes, then carefully invert onto the rack to cool completely before glazing.

11

Once the cake is fully cool, whisk together the powdered sugar and milk in a small bowl until a smooth, pourable glaze forms. Drizzle over the top of the cake, letting it cascade down the sides naturally.

Equipment

• 10 to 12 cup Bundt pan
• Stand mixer or hand mixer
• Large mixing bowl
• Medium mixing bowl
• Rubber spatula
• Wire cooling rack
• Wooden skewer or toothpick
• Small bowl and whisk for glaze

Notes

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For the best texture, bring slices to room temperature before serving. This cake freezes beautifully: wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator. If using frozen peaches, thaw completely and pat very dry before folding into the batter to avoid excess moisture. Canned peaches in light syrup also work in a pinch; drain and pat them dry.

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Serving and Storing Your Peach Pound Cake

This cake is genuinely stunning on its own with just the simple powdered sugar glaze cascading over the ridges of the Bundt. But if you want to take it further:

• Serve warm slices with a scoop of vanilla bean ice cream
• Add a dollop of lightly sweetened whipped cream and a few fresh peach slices
• Dust with a little cinnamon sugar instead of the glaze for a more rustic presentation
• Warm individual slices for 15 seconds in the microwave and serve with salted caramel sauce

Storage is wonderfully easy with this cake. Cover and leave it at room temperature for up to two days, or refrigerate for up to five days. The flavor genuinely improves on day two as everything melds together.

For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. This makes it an incredible make-ahead peach dessert for holidays or gatherings when you want to get the baking done early and stress less on the day.