Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze. This classic Peach Pound Cake is loaded with fresh summer peaches and topped with a sweet glaze. Perfect for backyard BBQs, family gatherings, or whenever you crave a moist, dense pound cake.
In 2026, I’m still loving this recipe; it’s one of my most popular summer desserts. I’ve updated it with more make-ahead tips and variation ideas. 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
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!
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.
Best Peaches for This Cake in 2026
Look for fragrant, slightly soft (but not mushy) peaches at your local farmers market or grocery. Varieties like Red Haven or Elberta are excellent. This year, many areas are seeing great crops… fresh peaches make the biggest difference in flavor and texture.
Recipe Variations
- Peach Cobbler Pound Cake Twist: Add a streusel topping (brown sugar, oats, butter, cinnamon) in the last 20 minutes of baking.
- Glaze Upgrades: Use fresh peach purée instead of milk for a stronger peach flavor. Or add a splash of bourbon or almond extract.
- Mini Pound Cakes: Bake in smaller loaf pans for individual servings, reduce bake time to 45-60 minutes.
How to Peel, Pit, and Dice Peaches for This Cake
Fresh peaches give the best flavor and texture in this pound cake. Here’s the easiest way to prepare them:
Quick Knife Method (Recommended): Score the bottom of each peach with a small “X” using a paring knife. The skins usually peel off easily after a gentle tug, especially when the peaches are ripe.
Blanching Method (for stubborn skins): Bring a pot of water to a boil. Drop the peaches in for 10-30 seconds, then immediately transfer them to a bowl of ice water. The skins will slip right off.
To pit: Cut the peach in half, twist to separate, remove the pit, and dice into roughly ½-inch pieces. You’ll need about 3 medium peaches (roughly 2 cups diced).
2026 Tip: Choose peaches that are fragrant and yield slightly to gentle pressure. This season’s crop has been excellent in many areas… riper peaches mean more natural sweetness and juiciness in the cake.
Storage & Make-Ahead
How to Store & Freeze (Updated 2026) Pound cakes are best stored wrapped in plastic wrap at room temperature for up to 4 days. For longer storage, refrigerate up to 6 days.
Freezer Instructions: Double-wrap in plastic, then foil. Freeze up to 4 months. Thaw overnight in the refrigerator and bring to room temperature before serving. The glaze can be made fresh when serving.
Peach Pound Cake
Ingredients
Cake
- 1½ 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)
Glaze
- 1½ cup (187.5 g) confectioners' sugar
- 1-3 tablespoons milk, or cream
Instructions
Cake
- 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.
Glaze
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Can you make this with a can of Strawberry Pie Filling instead of the fresh Peaches? Thank you.
Can you use canned peaches?
This is what it says in the blog post right above the recipe:
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.
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.
I just made this and the texture leaves something to be desired. It’s very loose
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.
For the peach pound cake can you use canned peaches
Hi Patty –
Here is what it says in the blog post:
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.
Best peach cake I’ve ever had. Easy to make and gets lots of rave reviews from friends.
Delicious and easy! I had extra batter I just made some mini cakes with.
This was delicious. My oven runs hot so I lowered the temperature. It was done in an hour. I added about two tablespoons of peach purée and a dash of cinnamon to the glaze. Took it to a new level.
I just made this but followed your lemon blueberry pound cake recipe,
I used peaches instead and used vanilla and cinnamon as an extra flavor instead of the lemon extract. This turned out phenomenal I omitted the sour cream and used 3/4 cup of butter Milk. Baked for 59 minutes .
Cake was delicious. Nice crumb and flavor. I used Cinnabon flavored creamer in glaze. Subtle cinnamon flavor which paired nicely with the peach.
Can I make this with almond flour?