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Easy Peach Pound Cake Recipe

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This easy peach pound cake recipe is made with fresh or frozen peaches and sour cream to keep it moist! It’s perfect with a powdered sugar glaze or just a light dusting of powdered sugar. 

Peach Pound Cake from scratch Recipe

I know not everyone is a fan of pound cakes, but they’ve always ranked pretty high up on my list. Then again, I’m not really a fan of regular cakes and cupcakes, so maybe that makes me the abnormal one.

When you run into someone who doesn’t really care for pound cakes, the complaint is usually that it’s too dense or doesn’t have enough flavor. Which ironically, are the things that I love the most about pound cakes!

If you’ve never had a pound cake, I just want to give you fair warning that if you’re expecting light and fluffy, this probably isn’t the recipe for you. On the other hand, if you like a rich, buttery cake… then you need to give this recipe a shot!

How to Bake with Fruit

I used peaches for this recipe, because it’s peach season around here and I think it complements the flavors of the pound cake perfectly. You could easily substitute a different fruit, though, if peaches aren’t your thing.

Blueberries would be perfect in this recipe too! Just toss your blueberries in a little flour first so they don’t all sink to the bottom.

Peach Pound Cake Recipe Batter

Should You Bake with Fresh or Frozen Fruit

There are some frozen fruits that can be subbed for fresh fruit pretty easily. Blueberries are probably the best example. I use frozen blueberries in pretty much any baked good and it always turns out so well.

Frozen cherries and sometimes raspberries can also be subbed for fresh pretty easily.

There are other fruits that I very rarely will use in baked goods once they’ve been frozen. Strawberries are probably the best example. While I’ll use frozen strawberries in things like smoothies, I will hardly ever bake with them because they retain a lot of moisture and get soggy and mushy. Not my favorite thing!

Peaches are more of a hit or miss thing! I don’t really use frozen peaches in pies, but in something like this pound cake, they taste just as good as fresh! They help add a little moisture to the pound cake and hold up very well! Of course, if you have fresh peaches, feel free to use them, but know that your cake will still turn out perfectly if you use frozen peaches!

Peach Pound Cake homemade from scratch Recipe

How to Remove Cake from Bundt Pan without it Sticking

Removing a cake from a bundt pan in one solid piece is something akin to voodoo magic. If you don’t follow a few simple steps that is!

I use my Homemade Cake Release on nearly all homemade cakes. Just use a pastry brush to brush the entire inside of the pan making sure to cover it completely. I’ve never had a cake not release if I used this cake release! You will be bowing down to it once you try it!

There are so many nooks and crannies in a bundt pan and you need to make sure you get the cooking spray in every single one. It’s also helpful to lightly dust it with flour and then tap out any excess flour too.

Once the cake is done baking, let it cool on the counter for about 10 minutes. Then put a cake plate over the top of it and flip the cake out onto the plate. Be sure to use potholders as the cake pan will still be very hot. Gently lift the cake pan straight up to release the cake.

Easy Peach Pound Cake Recipe

Peach Pound Cake

A tender and moist pound cake made with sour cream and fresh peaches! 

  • 1 cup Unsalted Butter (softened)
  • 2 cups Sugar
  • 6 Eggs
  • 1 tsp. Almond Extract
  • 1.5 tsp. Vanilla Extract
  • 3 cups All-purpose Flour
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/2 cup Sour Cream
  • 2 cups Peaches, fresh or frozen (diced)
  1. In a large mixing bowl, add butter and sugar and cream until fluffy. 

  2. Add eggs, one a time and beat well after each egg. Add almond and vanilla extracts and combine well.

  3. In a small bowl, combine flour, baking soda and salt. Stir to combine.

  4. Add half of the flour mixture to the butter mixture and beat until just combined. Add half the sour cream and blend in. Then add remaining flour and stir. Finally add the last of the sour cream and blend well.

  5. Fold in the diced peaches. 

  6. Pour into a well-greased and floured bundt pan. Bake at 350 degrees for 60-70 minutes until a toothpick inserted in the center comes out clean.

  7. Cool on counter for 10-15 minutes and then invert onto a serving platter. Cool completely and then dust with powdered sugar or a powdered sugar/milk glaze. 

Other Peach Recipes to Use Your Fresh Peaches


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Peach Pound Cake Recipe_