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.
Prep Time: 20 Min
For The Cake 1 cup unsalted butter, softened 2 cups granulated sugar 5 large eggs, room temp 2 teaspoons vanilla extract ¼ teaspoon almond extract 3 cups all-purpose flour ¼ teaspoon baking soda ½ teaspoon salt ⅓ cup buttermilk, room temp 2 ½ cups diced fresh peaches For The Glaze 4 tablespoons unsalted butter 1 cup confectioner's sugar 2-3 tablespoons whole milk
Cook Time: 1 hr 25 Min
Make the batter. Cream butter and sugar. Beat in eggs followed by vanilla and almond extracts. Sift in dry ingredients alternating with buttermilk. Gently fold in diced peaches.
Prepare pan. Generously grease a 10-inch fluted pan then transfer the batter. Spread evenly in the pan.
Bake. Bake at 325°F for 70-80 minutes. Until a toothpick inserted into the center comes out clean.
Make the glaze. Brown butter in a small saucepan over medium heat. Pour butter over confectioners' sugar in a small bowl. Whisk to combine. Add just enough milk to make a pourable glaze. Drizzle glaze over cooled cake.
Serve. Slice and enjoy!