Cook time: 1 hr 8 mins | Total time: 1 hr 8 mins | Servings: 1 CAKE
This velvety, soft cake is packed with authentic peach flavor! A decadent Southern Peach Pound Cake glazed with a mixture of powdered sugar, vanilla, and milk. Serve a slice with a scoop of vanilla ice cream and some slices of peaches on the side.
Ingredients
3 c. granulated sugar
3 c. all-purpose flour, sifted
5 eggs, room temperature
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1/2 c. sour cream
1/2 tsp vanilla extract
1 c. confectioners sugar
1 1/2 c. butter, 3 sticks
1 tbsp milk, make need more
zest of 1 lemon
1 pound frozen sliced peaches, thawed, lightly pureed (I used a little over 2 1/4 c.)
How to make Southern Peach Pound Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Ready a bundt pan. Grease, flour, and set aside.
Step 3: Combine the butter and sugar. Beat in the eggs, one at a time, beating well every after each addition. Then, stir in the vanilla extract.
Step 4: In another bowl, sift the flour, baking powder, and salt.
Step 5: To the wet ingredients, add the dry ingredients. Then, add the sour cream and mix well until blended. Next, gently fold in the lemon zest and peaches.
Step 6: Into the prepared pan, spoon the batter. Place in the preheated oven and bake for about 1 hour and 8-10 minutes (making sure to check the cake at the 1-hour mark).
Step 7: Remove the cake from the oven when done and allow it to cool slightly in the pan.
Step 8: Once a little cool, transfer the cake to a cooling rack and cool fully.
Step 9: Whisk the powdered sugar, vanilla, and milk until the mixture has a glaze consistency.
Step 10: On top of the cake, drizzle the glaze. Allow the glaze to set.
Step 11: Slice the cake and serve with a scoop of vanilla ice cream and some sliced peaches. Enjoy!
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