Old-Fashioned Peach Pound Cake with Fresh Peaches Recipe
This Old-Fashioned Peach Pound Cake features a moist, tender crumb infused with fresh peaches both in the batter and as a luscious glaze. Made with simple ingredients and classic techniques, this cake blends the sweetness of ripe peaches with a smooth buttery texture, perfect for a comforting dessert or afternoon treat.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Batter
- 1 cup butter (2 sticks, melted)
- 3-4 medium peaches
- 1 tablespoon lemon juice
- 3 whole eggs (beaten)
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
Glaze
- 1 cup powdered sugar
- Remaining peach puree (about ¼ cup)
Additional
- Butter and flour for greasing the 9x5 inch loaf pan
- 1 cup diced peaches (reserved from peaches)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 325ºF. Lightly grease and flour a 9 by 5 inch loaf pan to ensure the cake does not stick.
- Melt and Cool Butter: Microwave the butter in a large microwave-safe bowl until just melted, then allow it to cool to room temperature to prevent cooking the eggs later.
- Prepare Peaches: Peel the peaches. Cut out 1 cup of peaches into small chunks, pat dry with a paper towel, and set aside for folding later.
- Make Peach Puree: Place the remaining peaches and lemon juice into a food processor and puree until completely smooth. Remove about 1 cup of this puree and mix it into the cooled melted butter. If needed, add extra peaches to get roughly ¼ cup puree left in the processor.
- Combine Wet Ingredients: Add the 3 beaten eggs and 1 egg yolk along with vanilla extract to the butter and peach puree mixture. Whisk everything together thoroughly until well combined.
- Mix Dry Ingredients and Combine: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Pour the wet peach mixture into the dry ingredients and whisk until smooth and evenly combined. Gently fold in the reserved diced peaches to incorporate them without breaking the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 75 to 80 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Cool and Glaze: Carefully remove the cake from the pan and transfer it to a wire rack. While the cake cools, combine the powdered sugar with the remaining peach puree in the food processor and blend until smooth to form the glaze. Spread the glaze evenly over the warm cake, allowing it to drip down the sides. Let the cake cool completely before slicing and serving.
Notes
- Use ripe, juicy peaches for best flavor and sweetness.
- Ensure the butter is not too hot before mixing with eggs to prevent curdling.
- The glaze can be adjusted in thickness by adding more powdered sugar or peach puree as preferred.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a stronger peach flavor, you can add a teaspoon of peach extract along with the vanilla.
- Make sure to pat the diced peaches dry to prevent the batter from becoming too wet.
