Go Back
–+ servings
slice of peach pound cake on gray plates
Print Recipe

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!
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
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

  • Preheat oven to 325 degrees. Grease a large bundt cake pan well (about 10" in size).
  • 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.
  • Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).
  • In a separate bowl, sift flour, salt, baking soda, and cinnamon together.
  • 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.
  • Stir in vanilla extract, and the fold in the fresh peaches.
  • Pour the batter into the prepared bundt cake pan, spreading the batter in an even layer.
  • Bake for 65-70 minutes, or until a cake tester comes out clean.
  • Allow to cool at least 10-15 minutes before removing from the pan.

Cream Cheese Icing

  • Beat cream cheese and butter together until well combined, light, and fluffy (about 1-2 minutes).
  • Add in powdered sugar and mix until combined.
  • 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.)
  • Spread/pour the icing over the pound cake. Allow the icing to set about 5-10 minutes before serving.
  • Enjoy!