Print Options

Back to Peach Pound Cake >

Include these items:

Select reviews >

Taste of Home Logo

Peach Pound Cake

 Peach Pound Cake
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
12-16 ServingsPrep: 10 min. Bake: 1 hour + cooling


  • 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


  • 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.
  • 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.

2 of 2

Peach Pound Cake (continued)

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