Southern Peach Pound Cake
“Southern peach pound cake recipe with a pound of peaches and sour cream! Velvety soft and full of authentic peach flavor! “
Watch me make this Southern Peach Pound Cake from start to finish!
Today I’ve got a fabulous summer time pound cake recipe for you guys! I really should have a section dedicated to nothing but pound cakes huh? I just love how easy they are to whip up and that fluffy yet dense texture just does something for a chick!
Today it’s all about PEACHES!!! Actually, this entire week has been about peaches because I’ve been making so many peachy things! Stay tuned for all that madness! Have you ever had a peach pound cake? Growing up in the south and having most of my family rooted in the deep south of Georgia, I honestly think I’ve had everything peach flavored! Well..other than peach butter (which I do plan on making soon). I’ve even had peach fried chicken! (no comment)
A good Ol’ Southern peach pound cake was well overdue on this blog don’t ya think?. I prefer this peach pound cake with frozen, thawed peaches. Is it just me or do frozen peaches keep a better color when baking?? Maybe the freezing does something to it or maybe I’m just crazy!
But I swear when I use fresh peaches in baked goods they can sometimes turn a brownish peachy color on me. Maybe it’s the brand of peaches I’m using, but I never have that problem with frozen or frozen, thawed peaches. They always stay so bright and pretty!
Anywho, this peach pound cake is the bee’s knees! So velvety soft, buttery tasting and full of peach flavor! If you want to see bigger chunks of peaches in your cake then you can dice up half the peaches but definitely lightly puree the other half. This will guarantee you a moist, dense peach pound cake that is full of authentic peach flavor in every bite!
I normally add buttermilk or half n half to my pound cakes but this peach pound cake practically begged for the addition of sour cream! It tones down the sweetness of the batter, giving it a nice buttery taste and adds insane moisture. It does make the finished texture a bit denser than my normal pound cakes but it totally works!
This was my first time making this peach pound cake for my boys and Ethan couldn’t get enough of it. He kept saying “Can I have some more princess peach cake”. Anything peach flavored becomes Princess Peach to him. Super Mario is taking over our house!
Oh yeah, You HAVE HAVE HAVE to serve this peach pound cake with vanilla ice cream and peach slices. It just takes it over the top, especially if the cake is warm! Mercy!
If you’re a peach lover or if you find yourself with a surplus of peaches then give this peach pound cake a try!
Get the Recipe: Southern Peach Pound Cake
Ingredients
- 1 1/2 cups butter, 3 sticks
- 3 cups granulated sugar
- 5 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- zest of 1 lemon
- 1 lb frozen sliced peaches, thawed, lightly pureed (I used a little over 2 1/4 cups)
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, make need more
Instructions
- Preheat oven to 325 F.
- Grease and flour a bundt pan. Set aside.
- Cream together butter and sugar.
- Mix in eggs one at a time.
- Mix in vanilla extract.
- Sift together flour, baking powder, and salt.
- Add dry ingredients to wet ingredients.
- Mix in sour cream.
- Fold in lemon zest and peaches.
- Spoon batter into prepared pan.
- Bake for 1 hour and 8-10 minutes (check it at the 1-hour mark)
- Let cake cool in pan until pan is warm to the touch.
- Remove cake from pan and let finish cooling on a cooling rack.
- Once cooled mix together powdered sugar, vanilla, and milk. (add enough milk it a glaze consistency.
- Drizzle glaze on top of cake.
- Let glaze harden and serve with vanilla ice cream and sliced peaches.
Video
POUND CAKE FRENZY!!!
Can’t wait to slice this cake. I used frozen peaches and added a peach emulsion along with the vanilla extract. The emulsion really brings out the peach flavor. I also added the peach emulsion to the glaze it is amazing. Will update once I slice this wonderful creation. BTW some asked about the measurement. I used 2 cups of slightly pureed thawed peaches including the juices. The batter tasted great but the real test is the cake itself.
The flavor of the cake is off the chain but the texture is gummy. I’ve tried this cake several times but I can’t seem to get the crumb to come out like your pictures. Not sure what to do about this. Maybe dry out the peaches and drain all the juices.
How many ounces of canned peaches can I use? 16 oz? Please let me know as I’d like to bake soon?
Is it ok to use canned peaches in heavy syrup? Thanks