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This sweet Peach Pound Cake is filled with juicy chunks of peaches and topped with brown butter icing. It’s the ultimate end-of-summer dessert!
A Tender and Moist Pound Cake
Peaches are, in my opinion, one of summer’s best fruits – and wildly underrated. I love stopping by peach stands along the side of the road in August to grab the biggest, juiciest peaches they have…and bringing them home to get creative in the kitchen!
I’ve been making this peach pound cake since 2015 (!!!) and I’ve finally landed on the absolute best peach pound cake recipe. This cake is based on my original basic pound cake recipe and cream cheese pound cake, with a few tweaks.
First and foremost, this cake is loaded with chunks of fresh, juicy peaches. The juice makes this peach cake incredibly moist while still having the slightly dense texture of a traditional pound cake. Think of a combination between a vanilla cake and a buttery pound cake. Is your mouth watering yet?!
Second, unlike my other pound cake recipes, I use chemical leavening in this one. I found that baking soda with buttermilk offered a pleasant texture with a very soft crumb.
The end result is a cake with peach flavor infused in every single bite, with a soft crumb that all but melts in your melt. Top it with a brown butter glaze and a more perfect peach dessert has never existed!
If you are a fan of fruit-flavored pound cakes, give my strawberry pound cake a try next!
What You’ll Need
The star ingredient in this recipe is, of course, fresh and juicy peaches! Everything else is your standard pound cake ingredients, plus baking soda and buttermilk.
For The Cake
- Diced peaches – Be sure to use fresh peaches – nothing that comes from a can! And choose the ripest peaches you can find. That will give the cake the very best flavor.
- Butter – The butter should be softened but not melted.
- Granulated sugar – Add just the right amount of sweetness to this pound cake. It’s sweet but not too sweet, just the perfect balance!
- Eggs -Eggs should be room temperature prior to using.
- Vanilla & almond extracts – Add a light flavor to the batter.
- Flour – Regular all-purpose flour works great.
- Baking soda – Gives the cake a tender texture.
- Salt – Just a pinch for flavor, you may want less if using salted butter.
- Buttermilk – I do not recommend substituting buttermilk for anything else.
For The Glaze
- Butter – Be sure to use unsalted butter.
- Confectioner’s sugar – Creates the sweet, creamy texture.
- Milk – Whole milk works best for this glaze.
How to Make Peach Pound Cake
Making pound cake does require some hands-on time as it takes several minutes to cream the ingredients and mix everything properly – but it’s a very straightforward process and quite easy!
Preheat the oven. Preheat the oven to 325°F. Grease the pan with nonstick spray.
Prepare the pound cake batter. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla and almond extracts. Continue beating for 2 minutes. Combine the dry ingredients in a separate bowl and add to the mixture. Slowly pour in the buttermilk, taking care not to overmix. Fold in the peaches.
Bake. Pour into the prepared pan and bake until a toothpick in the center comes out clean, approximately 70 to 80 minutes. Cool in the pan for 10 minutes then remove from wire rack to cool completely.
Make the glaze. Melt the butter over medium-high heat until it turns a golden-brown color with a nutty aroma. Pour over confectioners’ sugar and whisk. Add just enough milk to make the glaze pourable. Drizzle over cooled cake and allow to sit until the glaze hardens.
Tips for Success
If this is your first time making pound cake with peaches, you’ll want to keep these few things in mind.
- How to tell is a peach is ripe. Fresh summer ripened peaches are essential for this peach pound cake. To tell if a peach is ripe, gently squeeze it with your fingers. If there’s only a tiny bit of give, the peach isn’t ripe enough. Ready to use peaches will have a strong sweet smell as well.
- Make your own buttermilk. If you don’t keep buttermilk on hand, you can easily whip up your own homemade buttermilk with regular milk and lemon juice!
- Adjust baking time. Bake time will vary depending on how juicy your peaches are. Since juicy peaches add extra moisture to the cake and it can be difficult to tell when it’s done, it’s best to cook for the maximum baking time.
- Be sure to fully cream the butter and sugar. The mixture should be light and fluffy. This should take 5 to 7 minutes. This is how the cake gets its light and fluffy texture.
When topped with a simple brown butter glaze, this peach pound cake is absolute perfection on its own. Enjoy at room temperature and every bite will be tender, moist, and full of sweet peach flavor that needs no extras.
How to Store & Freeze
Pound cakes are hardy and easy to freeze and keep well in the fridge – perfect for making in advance!
- Leftover pound cake (or pound cake made in advance) should be covered tightly and stored in the fridge for up to 3 days.
- Peach pound cake will stay fresh in the freeze for up to 3 months. Allow the cake to cool completely then wrap tightly in plastic wrap and aluminum foil.
Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.
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