Indulge in the delightful combination of fresh peaches and rich pound cake with this moist peach pound cake recipe. Perfect for any occasion, this cake is incredibly flavorful, moist, and easy to make. With a tender crumb and a hint of vanilla, each bite is a burst of sweet, peachy goodness. Whether you're hosting a summer gathering or simply craving a sweet treat, this peach pound cake will surely satisfy your taste buds.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 cups fresh peaches, peeled and diced
Directions
- Preheat the oven to 325°F (165°C) and grease a 9-inch tube pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Fold in the diced peaches until evenly distributed in the batter.
- Pour the batter into the prepared tube pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake onto a wire rack to cool completely.
- Once cooled, slice and serve the moist peach pound cake as is or with a dollop of whipped cream.
