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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
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    12-16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 6 large 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 in 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.
Nutrition Facts
1 piece: 337 calories, 15g fat (9g saturated fat), 115mg cholesterol, 200mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 5g protein.

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Average Rating:
  • cpa111203
    Oct 29, 2020

    Great recipe! Very moist and tasty! Will make this again!

  • dcscake_OH
    Aug 20, 2020

    I loved this pound cake. Very rich, but delicious. I love the peaches cut up inside. Great Recipe

  • Mia
    Aug 1, 2020

    I have mango trees, so I substituted them for peaches. Other reviewers suggested decreasing the almond extract, which I did to a half teaspoon. I also used 3 cups of mangoes instead of two. The cake is REALLY good, although I couldn’t taste the almond at all. Next time I will try the full teaspoon of almond extract.

  • PrplMonky5
    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
    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
    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
    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
    Oct 1, 2013


  • JudyIdaho
    Aug 26, 2013

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

  • micemery
    Aug 1, 2013

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