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Peach Pound Cake

User Rating 5 Star Rating (3 Reviews)


Peach Pound Cake

Peach Pound Cake

Diana Rattray
This will be the star of the party, the stand-out dessert. Serve this luscious pound cake with whipped cream, or dust with sifted powdered sugar. It's moist enough to go without a glaze or frosting, but a peach sauce would be great with the sliced cake.


  • 1 can (29 ounces) sliced peaches or peach chunks in heavy syrup
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/3 cup reserved peach syrup


Heat oven to 325°. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Drain syrup from peaches; measure 1/3 cup of the syrup and reserve. Chop peaches finely and set aside.

Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla.

In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved 1/3 cup of peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center.

Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with rack then put a serving plate over the cake and invert again.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious Peach Pound Cake, Member RobertRedchucks

This peach pound cake was a hit at the luncheon. The cake was easy to make and so moist. Not a slice remained. I added a simple glaze of warmed peach preserves and smeared them on each slice and a pop of whipped topping.

1 out of 1 people found this helpful.

See all 3 reviews

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