Peach Pound Cake

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!

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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.

4.94 from 43 votes

Peach Pound Cake

Prep Time 30 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze.

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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.

Nutrition

Calories: 649kcal

Course: Dessert

Keyword: Peach Pound Cake

Servings: 12

Calories: 649

Author: Amanda Rettke–iambaker.net

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