Peach Pound Cake is a moist, rich, and tender cake that’s perfect for showcasing the juicy flavor of fresh or frozen peaches. With a hint of almond and vanilla extract, this classic dessert brings warm, summery sweetness to any table—whether you’re baking in peach season or pulling from your freezer stash. Serve it plain or topped with whipped cream for an irresistible treat.

Full Recipe: 

Ingredients

• 1 cup butter, softened

• 2 cups sugar

• 6 large eggs, room temperature

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup sour cream

• 2 cups diced fresh or frozen peaches

• Whipped cream, optional

Directions

Step 1: Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.

Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5–7 minutes.

Step 3: Add eggs one at a time, beating well after each addition. Beat in the almond and vanilla extracts.

Step 4: In a separate bowl, combine the flour, baking soda, and salt.

Step 5: Add the dry ingredients to the butter mixture alternately with sour cream, beating well after each addition.

Step 6: Gently fold in the diced peaches.

Step 7: Pour the batter into the prepared tube pan and smooth the top.

Step 8: Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool in the pan for 10 minutes before carefully removing to a wire rack to cool completely.

Step 10: If desired, serve with a dollop of whipped cream and extra peaches.

Nutrients

Per serving (1 slice out of 16):

• Calories: 335

• Fat: 15g (9g saturated)

• Cholesterol: 106mg

• Sodium: 178mg

• Carbohydrates: 45g (27g sugars, 1g fiber)

• Protein: 5g

A Rich History with a Fruity Upgrade

Pound cake has been a staple in baking for centuries, named for its original proportions—one pound each of butter, sugar, eggs, and flour. While modern pound cakes have evolved with variations in flavor, texture, and ingredients, they still maintain that signature dense crumb and rich mouthfeel. This peach-infused version brings a delightful fruity freshness to the classic formula, making it feel lighter, more seasonal, and perfect for those who love combining fruit with baked goods.

Peaches: The Star Ingredient

Peaches bring natural sweetness, a soft bite, and a summery fragrance to this pound cake. Whether using fresh peaches at the peak of the season or frozen peaches thawed and drained, their inclusion makes each bite moist and flavorful. Diced peaches are gently folded into the batter, so they distribute evenly throughout the cake, creating pops of fruit that complement the buttery cake without overwhelming it. Their juice seeps into the surrounding crumb, giving the cake a luscious, melt-in-your-mouth texture.

Almond and Vanilla: Flavor Enhancers That Elevate

The addition of both almond and vanilla extract gives this Peach Pound Cake a layered flavor profile that’s subtle yet deeply satisfying. Vanilla adds the familiar sweet warmth that enhances baked goods, while almond extract introduces a slightly nutty note that pairs exceptionally well with stone fruits like peaches. This pairing adds depth and balance to the sweetness of the cake and the fruit, transforming a simple pound cake into a more nuanced dessert that lingers on the palate.

Sour Cream for Moisture and Tenderness

Sour cream plays a crucial role in this recipe, adding not only richness but also ensuring the final cake stays tender and moist for days. Its slightly tangy flavor complements the sweetness of the peaches, and its creamy consistency enhances the overall texture of the cake. The result is a pound cake that has the ideal balance between dense and fluffy—a satisfying crumb that’s not too heavy, but still substantial enough to support the juicy fruit throughout.

Perfect for Any Occasion

One of the best things about Peach Pound Cake is its versatility. It’s a wonderful addition to summer picnics, family gatherings, brunches, or holiday dessert tables. It’s equally welcome as a sweet breakfast treat with a cup of coffee or tea. Dress it up for special occasions with fresh whipped cream, peach slices, or even a drizzle of vanilla glaze, or keep it simple and let the flavors speak for themselves. No matter how it’s served, it’s always a crowd-pleaser.

Baking and Serving Tips

When baking Peach Pound Cake, using a fluted tube pan not only gives the cake a beautiful, professional-looking shape but also helps the thick batter bake more evenly. Properly greasing and flouring the pan is key to releasing the cake cleanly and maintaining its decorative edge. Allowing the cake to cool slightly before removing it from the pan ensures it holds its shape. Serve the cake at room temperature for the best flavor and texture, or warm individual slices briefly for an extra comforting touch.

Make-Ahead and Storage Friendly

This cake is a fantastic make-ahead dessert. It holds up well at room temperature for several days when stored in an airtight container and can also be refrigerated to extend its shelf life. In fact, some bakers say the flavor deepens and improves after a day of resting. You can even freeze the cake—either whole or sliced—for up to three months. Just wrap tightly in plastic and foil to maintain freshness, and thaw overnight in the refrigerator before serving.

Customizations and Variations

While peaches are the highlight of this recipe, you can customize the fruit filling depending on the season or your preferences. Nectarines, apricots, or even chopped pears make excellent alternatives. For a more decadent version, consider adding white chocolate chips or a cinnamon streusel swirl to the batter. A glaze made with powdered sugar and lemon juice adds a bright finish, while a scoop of vanilla ice cream on the side turns this pound cake into a plated dessert perfect for entertaining.

A Celebration of Summer Flavors All Year Long

Peach Pound Cake may sound like a seasonal indulgence, but thanks to frozen peaches, you can enjoy this fruity delight any time of year. It’s the kind of dessert that transports you to a sunny orchard with every slice, reminding you of warm days and fresh flavors. Even in the colder months, its golden hue and sweet aroma bring a touch of sunshine to your table. Its ability to evoke summer, even when the peaches aren’t fresh off the tree, makes it a recipe worth returning to again and again.

Nutrition and Portion Control

Each slice of Peach Pound Cake delivers a satisfying amount of flavor and indulgence, making it easy to enjoy in moderation. With balanced levels of fat and sugar, it’s a treat that doesn’t need to be overly rich to feel luxurious. The presence of fruit and sour cream helps keep the sweetness from being cloying, and the density of the cake means smaller slices still feel like a complete dessert. It’s a smart option for those who want a baked treat that’s flavorful, filling, and festive without overdoing it.

Conclusion

Peach Pound Cake is a timeless dessert with a seasonal twist that brings together everything you love about home baking—rich flavor, moist texture, and the irresistible aroma of fresh peaches. Enhanced by almond and vanilla extract, tenderized with sour cream, and studded with juicy fruit, it’s a cake that works for casual gatherings and elegant occasions alike. Whether you serve it with whipped cream, a scoop of ice cream, or just a dusting of powdered sugar, this peachy pound cake is a reliable recipe you’ll want to make again and again. It’s a true celebration of flavor, comfort, and the joy of baking from scratch.