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+ servings

Peach Pound Cake

Add a sweet touch of summer to a classic Southern dessert with this simple and easy Peach Pound Cake!
Course Dessert
Cuisine American, Southern
Keyword peach pound cake, southern
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Servings 16 slices
Calories 322kcal
Author Blair Lonergan



  • 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.


  • 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.


Serving: 1slice | Calories: 322kcal | Carbohydrates: 45.5g | Protein: 4.4g | Fat: 14.4g | Saturated Fat: 8.6g | Cholesterol: 75mg | Sodium: 140mg | Potassium: 126mg | Fiber: 1g | Sugar: 27.2g | Calcium: 35mg | Iron: 1mg