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Add a sweet touch of summer to a classic Southern dessert with this simple and easy Peach Pound Cake! The rich sour cream cake is studded with warmly-spiced peaches for a moist, flavorful crumb and a crisp exterior. Serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect warm-weather treat!

Peach pound cake on a green cake stand with fresh peaches nearby
Table of Contents
  1. Perfect Peach Pound Cake
  2. Ingredients for Peach Pound Cake Recipe with Sour Cream
  3. How to Make Southern Peach Pound Cake
  4. What to Serve with Fresh Peach Pound Cake
  5. Storage
  6. Recipe Variations
  7. Tips for the Best Peach Pound Cake Recipe
  8. Peach Pound Cake Recipe

If you love pound cake as much as we do, be sure to try this lemon cream cheese pound cake, a blueberry pound cake, a classic sour cream pound cake, this 7UP pound cake, and this decadent chocolate pound cake, too!

Perfect Peach Pound Cake

Georgia might be known for its peaches, but Virginia produces sweet, juicy, ripe fruit each summer that rivals that of “The Peach State.” Since few desserts are more classically Southern than pound cake, it seems only fitting that we would enjoy this perfect peach pound cake when the fruit is abundant!

Every home cook should have a delicious and easy go-to cake recipe that she can turn to when hosting a summer party, picnic or cookout, and this moist pound cake always delivers. It has that crisp exterior and soft, buttery crumb that we all know and love, maintaining the dense pound cake texture without feeling dry or crumbly. You’ll love the little bites of sweet, juicy peaches throughout, too!

Pound Cakes versus Regular Cakes

Unlike traditional American layer cakes or sheet cakes, pound cakes have a dense, rich texture and a crisp crust. Made with simple ingredients like butter, flour, sugar and eggs, pound cakes are large, heavy cakes that don’t rise as much as other cakes. Pound cakes are traditionally prepared in Bundt pans or tube pans, but can also be baked in loaf pans. They’re actually a type of quick bread, since the term “quick bread” refers to any dough or batter that’s leavened without yeast. In this case, we use baking powder and baking soda to help the batter rise a little bit. While a simple dusting of powdered sugar is a classic finish, some versions also include a glaze on top.

The Secret to a Moist Pound Cake

Here are a few important tips to ensure a moist pound cake every time!

  • Room temperature ingredients: starting with room temperature ingredients makes it easier to cream the butter, sugar, eggs and sour cream. This ensures maximum volume and lift for your cake.
  • Real butter: always use real butter (not margarine or other substitutes) for the proper fat content and texture.
  • Cake flour: a low protein flour that’s milled into a superfine consistency, giving your pound cake a lighter, more tender crumb.
  • Sour cream: the acidity in the sour cream yields a tender crumb, while the fat adds moisture.
  • Peaches: the fruit contributes even more moisture to the cake.
  • Store at room temperature: wrapped tightly, the pound cake will stay fresh at room temperature for 4-5 days. It actually gets better as it sits! While refrigerating the cake will extend its shelf life, this can also alter the texture of the cake.
Side shot of a slice of peach pound cake on a plate in front of the cake stand

Ingredients for Peach Pound Cake Recipe with Sour Cream

This is a quick overview of the ingredients that you’ll need for the best fresh peach pound cake. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: adds rich flavor and keeps the cake moist. I prefer salted butter for more flavor.
  • Granulated sugar: for a cake that’s sweet, but not too sweet.
  • Eggs: give the cake structure and lift.
  • Sour cream: an important ingredient in this cake, thanks to its high fat content and its acidity. The sour cream adds moisture without thinning the batter, adds fat for richness, helps to control the browning, and activates the baking soda.
  • Vanilla extract and almond extract: for a special touch of flavor!
  • Cake flour: this flour has a lighter texture than all-purpose flour, which creates a softer, lighter pound cake with a tender crumb. In a pinch, it’s fine to substitute with all-purpose flour.
  • Baking powder and baking soda: leavening agents that help the cake rise.
  • Salt: to enhance the other flavors in the cake and balance the sweetness.
  • Peaches: I always use fresh peaches, but you can substitute with canned peaches or thawed frozen peaches in the off-season. Just make sure to drain them well and pat them dry.
  • Cinnamon, nutmeg and ginger: warm spices that pair nicely with the peaches.
  • Powdered sugar: for dusting the top of the cooled cake.

How to Make Southern Peach Pound Cake

This rich, decadent pound cake comes together quickly and is best when made a day in advance. Perfect for easy, breezy entertaining!

  1. Mix the batter.
  2. Toss peeled, diced peaches with warm spices and flour.
  3. Fold the peaches into the batter.
  4. Transfer the batter to a greased tube pan or Bundt pan.
  5. Bake in a 325° F oven for about 70 minutes.
  6. Cool in the pan for about 20 minutes, then invert the cake onto a wire rack to cool completely.
  7. Dust with powdered sugar, slice and serve!
Process shot showing how to make peach pound cake
Fresh peaches tossed with spices
Batter for peach pound cake with sour cream in a tube pan
Close up shot of powdered sugar on top of a peach pound cake
Serving a slice of southern peach pound cake with a server

What to Serve with Fresh Peach Pound Cake

This rich cake is so decadent on its own, that a simple dusting of powdered sugar is really all it needs. For an extra garnish, serve the peach pound cake with whipped cream, a scoop of vanilla ice cream, or some fresh peaches or berries.

Storage

  • The pound cake will stay fresh when covered at room temperature for 4-5 days — it does not need to be refrigerated. To extend the life of your cake, wrap it tightly and store it in the refrigerator for up to 1 week or in the freezer for up to 3 months.
  • How to Store Pound Cake: For the refrigerator or countertop, you can just wrap the cake tightly with plastic wrap. For the freezer, I recommend a layer of plastic wrap, followed by another layer of aluminum foil to prevent freezer burn.
  • The cake is best when prepared 1 day in advance. The flavors come together and it gets more moist as it rests!
Slice of peach pound cake on a plate with ice cream

Recipe Variations

  • Peach Pound Cake Glaze: instead of dusting with powdered sugar, you might like to drizzle the cake with a simple vanilla glaze. To do so, combine 1 ¼ cups confectioners’ sugar with 2 tablespoons of milk and ½ teaspoon vanilla extract. Whisk until smooth, then pour over the cool cake. If the glaze seems too thin, add more confectioners’ sugar. If it’s too thick, add a small amount of milk.
  • Peach Pound Cake Loaf: if you don’t have a Bundt pan or a tube pan, you can use 2 (8 ½ x 4 ½-inch) loaf pans.
  • Use all-purpose flour if you don’t have cake flour.
  • Instead of fresh peaches, try canned or frozen peaches. You’ll need to drain the canned peaches or thaw the frozen peaches. Pat them dry, too.
The best peach pound cake recipe on a green cake stand

Tips for the Best Peach Pound Cake Recipe

  • Properly measure the flour. Spoon flour into the cups and lightly level with the straight edge of a knife. Packing the measuring cups too tightly and using too much flour will result in a dry cake.
  • Tossing the peaches with some flour and spices helps the bits of fruit stay suspended in the cake batter and prevents the peaches from sinking to the bottom of the pan.
  • Always sift the flour for pound cake. This extra step prevents any dry lumps in the batter and helps to evenly distribute and incorporate the ingredients.
  • Make sure that all of your ingredients are at room temperature so that they blend together smoothly.
  • Cream the butter and sugar until the mixture is light and fluffy. This can take up to 10 minutes! Whipping this air into the batter will help it rise during baking.
  • Don’t leave the cake in the pan for too long after baking — about 15-20 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
  • Make the cake about 1 day ahead of when you plan to serve it. The cake just gets better as it sits!
  • Dust with powdered sugar right before serving.
Side shot of a bite of peach pound cake on a fork on a plate

More Peach Recipes to Try

Peach pound cake on a green cake stand with fresh peaches nearby

Peach Pound Cake

Prep: 30 minutes
Cook: 1 hour 10 minutes
Cooling Time 1 hour
Total: 2 hours 40 minutes
Servings 16 slices
Calories 322 kcal
Add a sweet touch of summer to a classic Southern dessert with this simple and easy Peach Pound Cake!

Ingredients
  

Instructions

  • Grease a 10-inch tube pan or Bundt pan. Set aside. Preheat oven to 325° F.
  • In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy (this can take up to 10 minutes). Add the eggs, one at a time, and mix until incorporated. Stir in sour cream, vanilla extract and almond extract.
  • Sift together 2 ¾ cups flour, baking powder, baking soda and salt. Gradually add to the batter and mix just until combined.
  • In a medium bowl, toss together remaining ¼ cup flour, cinnamon, nutmeg and ginger. Add diced peaches and stir to coat in the flour mixture.
  • Fold the peaches into the batter.
  • Transfer batter to the prepared pan.
  • Bake for 70-80 minutes (or until a toothpick inserted in the center comes out clean). Cool in the pan for about 20 minutes, and then remove to a wire rack to cool completely.
  • Once the cake is cool, dust with powdered sugar just before serving.

Notes

  • Properly measure the flour. Spoon flour into the cups and lightly level with the straight edge of a knife. Packing the measuring cups too tightly and using too much flour will result in a dry cake.
  • Tossing the peaches with some flour and spices helps the bits of fruit stay suspended in the cake batter and prevents the peaches from sinking to the bottom of the pan.
  • Always sift the flour for pound cake. This extra step prevents any dry lumps in the batter and helps to evenly distribute and incorporate the ingredients.
  • Make sure that all of your ingredients are at room temperature so that they blend together smoothly.
  • Cream the butter and sugar until the mixture is light and fluffy. This can take up to 10 minutes! Whipping this air into the batter will help it rise during baking.
  • Don’t leave the cake in the pan for too long after baking — about 15-20 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
  • Make the cake about 1 day ahead of when you plan to serve it. The cake just gets better as it sits!
  • Dust with powdered sugar right before serving.

Nutrition

Serving: 1sliceCalories: 322kcalCarbohydrates: 45.5gProtein: 4.4gFat: 14.4gSaturated Fat: 8.6gCholesterol: 75mgSodium: 140mgPotassium: 126mgFiber: 1gSugar: 27.2gCalcium: 35mgIron: 1mg
Keyword: peach pound cake, southern
Course: Dessert
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. The cake sounds wonderful, excited to try it soon! It looks like it will be easy to half the recipe too.

    1. Yes! My mom is actually halving the recipe right now to enjoy at their house this weekend. 🙂 Hope you love it, Mila!

  2. Are canned peaches okay to use, properl drsained and pated dry then mized with some of the flour so they do not sink?