Peach Pound Cake Recipe
Peach Pound Cake Recipe photo by Taste of Home
Next Recipe

Peach Pound Cake Recipe

Read Reviews
4.5 16 18
Publisher Photo
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12-16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups diced fresh or frozen peaches
  • Confectioners' sugar

Nutritional Facts

1 piece: 337 calories, 15g fat (9g saturated fat), 115mg cholesterol, 200mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 5g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as Peach Pound Cake in Taste of Home June/July 2003, p41

Reviews for Peach Pound Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
PrplMonky5 User ID: 6612040 250141
Reviewed Jul. 6, 2016

"I cut this recipe in half and put it in a loaf pan instead of a bundt pan. It looks and tastes great! The only problem I had was that I buttered and floured the loaf pan and it still stuck! No idea why that happened! I lowered the temp to 330deg because my oven tends to run hot. It took about 58-60 minutes. Like the other reviewer, I allowed the fresh diced peaches to drain on a paper towel before folding them into the batter. I also cut back on the almond extract (using 1/4tsp instead of 1/2). Also, I used salted butter. I really enjoy the taste and plan on putting a whipped cream mousse on it as a dessert. Next time I'll try adding in other fruit as well. I'd make this again!"

jmkasprak User ID: 2880256 230932
Reviewed Aug. 9, 2015

"This is a really good recipe. You can certainly add another cup of peaches if you want, but we thought it was fine as is."

webesmiley User ID: 1150323 94058
Reviewed Oct. 9, 2014

"Mmmmm....nummy!! Followed recipe as it is. I'm a fan of the almond extract with peaches. Looking forward to next summer when the fresh peaches are available so I can bake more."

doxiedeb4 User ID: 7903010 128700
Reviewed Jul. 24, 2014

"The texture of this cake was wonderful. Crispy/crunchy outside and moist inside. However, like another reviewer posted, it's missing a something, a little depth . I think it needs more salt (when using unsalted butter). I would up it to 1/2 a teaspoon the next time. I also think the almond extract overpowers (and I like almond extract) I will reduce to 1/2 tsp. next time."

Amy the Midwife User ID: 2816815 69694
Reviewed Oct. 1, 2013


JudyIdaho User ID: 4854481 139763
Reviewed Aug. 26, 2013

"Absolutely delicious! The only thing I changed was to add 1 cup of huckleberries along with the peaches."

micemery User ID: 3537150 94057
Reviewed Aug. 1, 2013

"I will definitely add at least three cups of peaches next time. I used about six fresh, very juicy peaches."

JWrightWurster User ID: 5472602 205590
Reviewed Jul. 15, 2013

"This turned out really good. The only thing I'd change for next time is that I'd use less or no almond extract and possibly more vanilla extract. I just thought it overpowered the flavor a little bit. Otherwise, the consistency was great and making it was easy enough!"

mrs.mark User ID: 5436322 87655
Reviewed Oct. 10, 2012

"Yummy! First pound cake I've made and we loved it."

Ia_meatcutter User ID: 995598 44196
Reviewed Aug. 12, 2012

"This cake is great! I used 4 large peaches diced and also salted butter. I baked it 70 minutes. It is so moist and delicious! I am sure it will freeze well too."

Loading Image