Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze. If you love peach desserts, be sure to try my Peach Dump Cake! If you happen to love a crispy crust, try my Peach Skillet Cake!

Peach Pound Cake with Vanilla Glaze Cut Into Slices

Peach Pound Cake

The definition of pound cake is this: a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar. This particular pound cake recipe is from Gonna Want Seconds Peach Pound Cake. It is so moist and flavorful and full of fresh peaches; it’s the perfect summer dessert!  

Cake Batter and Peaches in Bowl

Peach Pound Cake Ingredients

Room Temperature Ingredients: I can’t stress enough that this cake needs to be made with room temperature ingredients (butter, eggs, sour cream). This will ensure easier mixing and helps achieve that perfect crumb.

Sour Cream: The sour cream in the pound cake gives it lots of moisture, springiness, and a fine crumb.

Can I Use Canned or Frozen Peaches?

Fresh will work the very best in this recipe. However, in a pinch, you can use frozen or canned. If using frozen, you do not need to thaw. However, the cake may need to bake for an extra 5 minutes as there may be extra liquid. Canned peaches should be drained well before adding.

Peach Pound Cake with Vanilla Glaze on White Cake Plate

Peeling and Pitting Peaches

The first thing to do to make this cake is to peel, pit, and dice the peaches. To peel the peaches, use a paring knife to make a few slits in the peel. Then, the peel usually comes right off.

Another method to peel the peaches is to blanch the peaches. To blanch the peaches, get a pot of water boiling. Put the peaches in the boiling water for 10-20 seconds. Then, use a slotted spoon to immediately place the peaches in ice water to stop the cooking process. The skins should easily come off with a paring knife (or even just peeled off) after they have been put in the ice water.

To pit the peach, cut into it until you reach the pit. Cut around it and pull it out. Then, dice the peaches to be ready to use in this Peach Pound Cake.

Slice of Peach Pound Cake with Vanilla Glaze on White Plate

How to Store & Freeze Peach Pound Cake

Pound cakes are best stored, wrapped in plastic wrap, at room temperature for up to 3 days. Storing at room temperature helps the cakes keep both texture and flavor. However, you could store it in the refrigerator for up to five days if preferred.

To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer.

4.97 from 33 votes

Peach Pound Cake

Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze.



  • cups (3 sticks, 340 g) unsalted butter, room temperature
  • 3 cups (600 g) granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (375 g) all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup (230 g) sour cream
  • 3 fresh peaches, peeled, pitted, and diced (approximately 2 cups)


  • cup (187.5 g) confectioners' sugar
  • 1-3 tablespoons milk, or cream



  • Preheat oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray and set aside. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 ½ inches between the height of the batter and the top edge of the pan.)
  • In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.
  • Gradually add the sugar and mix until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Add vanilla. Scrape down the sides of the bowl as needed.
  • In a separate bowl, whisk together flour, salt, and baking soda.
  • On low, beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture.
  • Add the diced peaches and fold them in by hand.
  • Pour batter into the prepared bundt pan, filling it about ¾ of the way full. Bake for 1 hour 20 minutes to 1 hour 30 minutes. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. Do not underbake – you want a golden-brown crust.)
  • Allow cake to cool in the pan for 10-15 minutes before inverting it onto a plate to let it cool completely.


  • In a medium bowl, combine the confectioners' sugar and a tablespoon of milk (or cream). Whisk until smooth, adding more milk until the glaze reaches your desired consistency.
  • Pour the glaze over the cooled cake and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. All the questions asked are in the instructions I plan on making it, and don’t have any questions because all the answers are in the instructions.
    Thank you for such precise blog.

    1. Loose texture of the final cake? I’m sorry, I am not sure I fully understand. Was it underbaked? The texture is definitely firm when it is done. It should look exactly like the images. If you could elaborate I’d be happy to trouble shoot with you.

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