Cook time: 1 HR 8 MINS | Total time: 1 HR 8 MINS | Servings: 1 CAKE
This is a decadent cake with a velvety soft finish and bursting with authentic peach flavor. It is the perfect treat for all peach lovers. Also, an amazing option if you have a surplus of peaches. Serve a slice with a big scoop of vanilla ice cream and some sliced peaches on the side for the ultimate dessert everyone will love!
Ingredients
5 eggs, room temperature
1 1/2 c. butter, 3 sticks
3 c. all-purpose flour, sifted
3 c. granulated sugar
2 tsp vanilla extract
1 tsp baking powder
1/2 c. sour cream
1 pound frozen sliced peaches, thawed, lightly pureed (I used a little over 2 1/4 c.)
zest of 1 lemon
1 c. confectioners sugar
1/2 tsp salt
1 tbsp milk, make need more
1/2 tsp vanilla extract
How to make Southern Peach Pound Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Ready a bundt pan. Grease, flour, and set aside.
Step 3: Cream the butter and sugar, then whisk in the eggs, one piece at a time. Add the vanilla extract and stir well.
Step 4: Sift the flour, baking powder, and salt. To the wet ingredients, add the dry ingredients. Then, stir in the sour cream. Next, fold in the lemon zest along with the peaches.
Step 5: Into the prepared pan, spoon the batter. Place in the preheated oven and bake for about 1 hour and 8 to 10 minutes.
Step 6: Remove from the oven when done and allow the cake to cool in the pan. Then, transfer the cake to a cooling rack to finish cooling.
Step 7: In a bowl, whisk the powdered sugar, vanilla, and milk until well blended. You can add enough milk to get a glaze consistency.
Step 8: On top of the cake, drizzle the glaze and let it harden before slicing the cake. Serve a slice with a scoop of vanilla ice cream and some sliced peaches. Enjoy!
Ingredients
- 5 eggs, room temperature
- 1 1/2 c. butter, 3 sticks
- 3 c. all-purpose flour, sifted
- 3 c. granulated sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 c. sour cream
- 1 pound frozen sliced peaches, thawed, lightly pureed (I used a little over 2 1/4 c.)
- zest of 1 lemon
- 1 c. confectioners sugar
- 1/2 tsp salt
- 1 tbsp milk, make need more
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Ready a bundt pan. Grease, flour, and set aside.
Step 3: Cream the butter and sugar, then whisk in the eggs, one piece at a time. Add the vanilla extract and stir well.
Step 4: Sift the flour, baking powder, and salt. To the wet ingredients, add the dry ingredients. Then, stir in the sour cream. Next, fold in the lemon zest along with the peaches.
Step 5: Into the prepared pan, spoon the batter. Place in the preheated oven and bake for about 1 hour and 8 to 10 minutes.
Step 6: Remove from the oven when done and allow the cake to cool in the pan. Then, transfer the cake to a cooling rack to finish cooling.
Step 7: In a bowl, whisk the powdered sugar, vanilla, and milk until well blended. You can add enough milk to get a glaze consistency.
Step 8: On top of the cake, drizzle the glaze and let it harden before slicing the cake. Serve a slice with a scoop of vanilla ice cream and some sliced peaches. Enjoy!
