This pound cake is moist and delicious! Baking with peaches makes this dessert perfect for summer!
A pound cake is a kind of cake that is typically baked in a loaf pan or Bundt pan. Pound cake was created in Europe during the early 18th century. Early recipes for the cake included a pound of each ingredient needed; a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. Our modern day standard loaf pans could never hold the same amount of ingredients needed for these older style pound cakes! Pound cakes were originally meant to be served for large social celebrations like parties and weddings, thus they had to be big.
I have loved pound cake since I was a little girl. I would cherish every slice I could get and enjoy the moist texture of the cake. By the time I reached high school I started baking a lot more and pound cake was something I experimented with a great deal. I watched cooking and baking shows to get inspiration. Ina Garten, also known as the “Barefoot Contessa”, was an idol of mine growing up. I watched her show all the time as a child and I loved her grace and style in the kitchen. This new recipe was inspired by a pound cake recipe created by Ina Garten. Please enjoy!
Peach Pound Cake Recipe
Yields 1 loaf
Prep Time 15 minutes
Bake Time 50-60 minutes
Specialty tools: Standard Loaf Pan (8 1/2 x 4 1/2 x 2 1/2-inch pan)
Drink Pairing Suggestion: White Tea
8 ounces unsalted butter, room temperature
1 1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 tablespoons honey
2 teaspoons lemon zest
2 peaches, chopped
2 cups all purpose flour, sifted
1 teaspoon kosher salt
2 teaspoons baking powder
To Serve: whipped cream
Preheat oven to 350 F.
Place parchment paper at the bottom of the loaf pan. Grease and flour the pan.
In a large bowl, cream butter and sugar together until smooth.
Add the eggs, vanilla extract, honey, and lemon zest to the bowl and stir.
Gently fold in the peaches.
Slowly stir in sifted flour, salt, and baking powder, mix until just combined. Over mixing will cause the cake to be too dense.
Pour batter into the prepared loaf pan. Smooth the top of the batter.
Bake for 50 to 60 minutes, until golden brown and toothpick inserted comes out clean.
Cool in the pan for 15 minutes. Turn the pound cake onto a cooling rack.
Cut into slices and serve warm or at room temperature. Serve with whipped cream.
Sifted flour is very important for this recipe to ensure the proper texture for the pound cake.
Variation: Replace the peaches with 1 1/2 cups of chopped cherries.
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