Peach Pound Cake Recipe

This Homemade Peach Pound Cake Recipe is made with fresh peaches and is topped with an easy cream cheese glaze. An old fashioned pound cake recipe meets peach pie filling and creates one of my favorite summer dessert recipes!

I was listening to the radio the other day (because I’m old school like that) and one of the commercials was talking about how the best way to reach people (including millennials) is through radio. 

As much as I’d love to believe that radio isn’t a dying art, I’m pretty positive I’m in the minority of people who prefer the radio to streaming music. 

Obviously streaming music is more convenient, especially with apps and our devices at our fingertips 24/7, but those streaming services never get it right for me. They lack so much of what a radio station offers, which honestly is mystery. I love not knowing what song or even genre or decade of music is going to come on next. 

For someone who has pretty eclectic tastes when it comes to music, radio is where it’s at. Also, you can’t play the radio game without the radio. You know, the one where you ask the radio a question (like a magic 8 ball) and then tune to the next station to hear what song is the answer to your question? It’s fun.

Luckily for me, while old school radio might be on the way out, old school recipes are still in. Very, very in. 

When it comes to dessert, it’s hard to beat the classics, like this Peach Pound Cake. It’s a rich, buttery pound cake filled with fresh peaches and it’s a summertime staple. 

Why is this the best peach pound cake? 

• it’s made with fresh peaches 
• it calls for both butter and sour cream (so you know this pound cake is rich and moist)
• it can be made in a bundt cake pan or a loaf pan
• it’s topped with a thick cream cheese glaze that’s to die for

Plus, it’s made with super simple ingredients, most of which you probably already have in your pantry:

• butter 
• sour cream
• brown sugar and granulated sugar
• baking soda, salt, cinnamon and vanilla extract
• eggs
• all purpose flour
• peaches
• cream cheese
• powdered sugar
• milk

How do make Peach Pound Cake with Cream Cheese Icing? Let’s break it down a bit:

First things first, this pound cake batter begins like a traditional cake batter begins. How and when you mix things together is important to the overall result of your cake. 

• Cream the butter until light and fluffy. Creaming is done with a hand mixer or a standing mixer, and it helps make the butter light and fluffy, which is important in making cakes and pound cakes. Next, you add in both the granulated sugar and brown sugar. Then lastly, you add in the eggs, one at a time. 
• Sift the dry ingredients together. Sifting is important because it helps keep the batter from becoming too dense. While peach pound cakes are a denser dessert than regular cakes, it’s still wise to sift beforehand because it ensures your pound cake won’t be dry and crumbly. 
• Alternate the dry ingredients and the sour cream. Most cake recipes tell you to alternate adding the dry ingredients and liquids to your batter. This is important because it makes sure the ingredients get mixed together properly without over-mixing. Over-mixing cake batter leads to very dry, crumbly cakes.

How to Make Cream Cheese Icing (aka, Cream Cheese Glaze):

• An icing is thinner than a traditional frosting. While this recipe is for a cream cheese icing, you can make a cream cheese frosting, if you prefer. To make the icing, mix butter and cream cheese together. Then add in powdered sugar and vanilla extract. Lastly, add in milk (or half and half or heavy cream). 
• If you want a very thin icing, add in more milk. If you want something thicker, use less milk. 
• I wanted a pourable consistency, but still thick enough that the cream cheese glaze would not run off the cake. I wanted it to have some substance (mostly because I’m partial to peaches and cream dessert), but you can feel free to do whatever you want here.

Moist Peach Pound Cake Recipe Tips & Tricks

• Pound cake is supposed to be a dense, rich and flavorful cake. It’s called a pound cake, because traditionally, a pound cake is made with a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. Basically, if you are unfamiliar with pound cake, yes, it is supposed to be a heavy, buttery cake.
• To make it exceptionally moist, there is a bit of sour cream added to the batter as well. Additionally the peaches bring extra moisture to the pound cake.
• Use sweet peaches for this peach pound cake recipe. Trust me, the sweeter the peaches are, the better and more flavorful your pound cake recipe will be. On the other hand, if your peaches are flavorless, they won’t do you any favors in your baked desserts.
• This recipe calls for a large bundt cake pan, but you can bake this in a loaf pan. For this recipe, you will need two loaf pans (8×4 or 9×5). Whether you use a bundt cake pan or a loaf cake pan, make sure you grease the pans well. In fact, if you use a loaf pan, I’d suggest lining the pan with parchment paper. 

FAQ’S for this pound cake with peaches:

• Can I use canned peaches or frozen peaches? 
  • I haven’t tried either, but what I can tell you is that both canned peaches and frozen peaches have a lot of liquid, which can ruin the pound cake. 
  • I would not use canned peaches because there is just too much liquid in them. If you can’t find fresh peaches, you can try frozen peaches but I cannot guarantee the outcome. If you use frozen, my suggestion is to let them thaw, the drain any excess liquid, and pat them with a paper towel. This will help remove a lot of the moisture that could ruin the outcome of this peach pound cake.
  • Moral of the story? I would stick with fresh peaches.  

• Do I have to peel the peaches?
  • No, you can leave the peel on. If you would prefer to peel them, by all means, peel them. But if you’re like me and a pinch lazy, you can leave them on. 

• How do I store this?
  • Because of the cream cheese icing and the fresh fruit inside of the pound cake, you want to store leftovers in the fridge. 
  • If you want to freeze this, freeze it before you put on the icing. However, I don’t really think this peach pound cake freezes super well (I’m not really a fan of freezing cake in general), so I’d suggest making this the day of or the day before you plan to eat it. 

Here are some other Peach Recipes I L-O-V-E:

• Peach Pie Scones
• Peaches and Cream Cinnamon Rolls
• Cinnamon Roll Peach Cobbler 
• No Bake Peach Cream Pie

Peach season has got me like 😍

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Peach Pound Cake Recipe

Prep Time

25 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 30 mins

 

This Homemade Peach Pound Cake Recipe is made with fresh peaches and is topped with an easy cream cheese glaze. An old fashioned pound cake recipe meets peach pie filling and creates one of my favorite summer dessert recipes!

Course: Dessert

Cuisine: American

Keyword: easy peach pound cake

Servings: 10 slices

Author: Michelle

Ingredients

Peach Pound Cake

• 1 1/2 cups butter, softened to room temperature
• 2 1/3 cup granulated sugar
• 1/2 cup brown sugar
• 6 eggs, at room temperature
• 3 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 12 Tbsp sour cream
• 1 tbsp vanilla extract
• 1 1/2 cups fresh peaches, diced (I left the skin on, but you can remove it)

Homemade Cream Cheese Icing

• 1/4 cup butter, softened to room temperature
• 4 oz cream cheese, softened to room temperature
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 4-5 Tbsp milk (heavy cream or half & half will work as well)

Instructions

1. Preheat oven to 325 degrees. Grease a large bundt cake pan well (about 10" in size).

2. With a standing mixer or hand mixer, cream butter until light and fluffy, about 1-2 minutes. Add in brown sugar and granulated sugar. Cream until well combined, about 1 minute.

3. Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).

4. In a separate bowl, sift flour, salt, baking soda, and cinnamon together.

5. Beginning and ending with the flour mixture, alternately add in flour and sour cream (I did it in thirds: 1/3 flour mixture, 6 Tbsp of sour cream, 1/3 flour mixture, 6 Tbsp of sour cream, and the last 1/3 of the flour mixture). Mix until just combined.

6. Stir in vanilla extract, and the fold in the fresh peaches.

7. Pour the batter into the prepared bundt cake pan, spreading the batter in an even layer.

8. Bake for 65-70 minutes, or until a cake tester comes out clean.
9. Allow to cool at least 10-15 minutes before removing from the pan.

Cream Cheese Icing

1. Beat cream cheese and butter together until well combined, light, and fluffy (about 1-2 minutes).

2. Add in powdered sugar and mix until combined.

3. Add in vanilla extract and 4 Tbsp milk. Beat until well combined. If the icing feels too thin, add in more powdered sugar. If it feels too thick, add in a little more milk. (I used approximately 4 Tbsp of milk to make a thick icing; however, feel free to add more milk to thin the icing out if you prefer a thinner consistency.)

4. Spread/pour the icing over the pound cake. Allow the icing to set about 5-10 minutes before serving.

5. Enjoy!

Here are some other recipes you might enjoy:

Citrus Almond Loaf Cake

Hummingbird Bread

Peach Pie Scones

(Photos updated 2020.)