Peach Pound Cake With Peach Glaze

Delicious Peach Pound Cake is made with fresh peaches and topped with a fresh peach glaze. My 18-year-old grandson says that this is his favorite pound cake of all. 

When fresh peaches are in season, it’s time to make a Peach Pound Cake! This pound cake is so moist and full of fresh peach flavor!  The glaze adds even more fresh peach flavor and the taste is amazing. 

Once peach season arrives, I’m all about incorporating fresh peaches into my menu and it doesn’t get any better than a Peach Pound Cake. 

this recipe

If you love a good pound cake, you’ll also love my sweet daddy’s Sour Cream Pound Cake. 

List of Ingredients You’ll Need For This Recipe. You can find the full printable recipe card at the end of this post.

• butter – softened to room temperature 
• granulated sugar 
• large eggs
• pure vanilla extract
• baking powder
• salt
• all-purpose flour
• fresh peaches

Ingredients For The Peach Glaze

• water
• cornstarch
• 4 peaches, peeled and cut in half
• granulated sugar (only 1/4 cup)

Helpful Hint: If you’re out of cornstarch, you can replace it with two Tablespoons of all-purpose flour. Make sure you mix it really well with the water before adding it to the peach mixture. 

How To Store Peach Pound Cake

This cake is best stored in an air-tight container at room temperature for up to three days. You can store it in the fridge for up to five days. 

You can freeze this cake for up to three months. Just make sure you double-wrap the cake in plastic wrap and then in aluminum foil. 

Tips For Making Peach Pound Cake

• Make sure the eggs and butter are at room temperature. 
• Check your baking powder to make sure it is fresh. 
• Peel and cube peaches first. After cubing the peaches, I like to measure out all the ingredients before I start the recipe. 
• Grease and flour the 10-inch tube pan. This is my favorite tube pan and the only one I use.
• Use fresh peaches that are fully ripe. If you lightly squeeze a peach and it’s firm, it’s not ready to use. When they give to gentle pressure, they are just right. 
• Use medium-sized peaches in this recipe. My fresh peaches were small so I added an extra peach when mixing up the cake batter and again when I made the glaze.
• I use an immersion blender to puree the peaches for the glaze. You can also use a regular blender. 

Can I Use Frozen or Canned Peaches?

Fresh is best, but you can use frozen or canned peaches. If using frozen, thaw and drain before using. If using canned peaches, drain well and blot the peaches dry with a paper towel. 

More Delicious Peach Recipes Down Below! 

• Fried Peach Pies
• Peaches and Cream Trifle
• Mom’s Southern Peach Cobbler
• No Churn Peach Ice Cream

If you like pound cakes, you’ll love these pound cake recipes:

• Chocolate Pound Cake
• Coconut Pound Cake
• Cream Cheese Pound Cake
• Dad’s Famous Sour Cream Pound Cake
• Lemon Buttermilk Pound Cake
• Pound Cake Panini With Caramelized Bananas

Continue to Content

Yield: 16 servings

Peach Pound Cake

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Peach Pound Cake is moist, delicious, and full of fresh peach flavor! It's a favorite at my house,

Prep Time 25 minutes

Cook Time 1 hour

Additional Time 1 hour

Total Time 2 hours 25 minutes

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2 cups fresh peaches, peeled and cut into cubes (about 5 peaches)

Peach Glaze

• 1 Tablespoon cornstarch
• 4 peaches, peeled and cut in half
• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 325º F. Grease and flour a 10-inch tube pan (or use cooking spray with flour like Baker's Joy). Set aside.
2. Beat butter and sugar on medium-high speed until light and fluffy (about 3 minutes). Add eggs, one at a time, beating on low speed until just blended after each addition. Beat in the vanilla extract.
3. Stir together baking powder, salt, and 2-3/4 cups flour. On low speed, gradually add the flour mixture to the butter mixture, beating until just combined.
4. Combine cubed peaches and the remaining 1/4 cup flour. Toss together until the peaches are fully coated with flour. Fold the peaches into the batter. Spread evenly in the prepared tube pan.
5. Bake in preheated oven for 60 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and remove it to cool completely on the rack, for about an hour.
6. To make the peach glaze: Stir together 1/4 cup water and cornstarch in a small bowl until the cornstarch is completely incorporated. Set aside. Place the peach halves in a blender and process until smooth. Pour the peach mixture into a small saucepan. Add the sugar and cook on low until simmering. Stir in the cornstarch mixture and cook, stirring often, until the mixture has thickened, about 4-5 minutes. Let the glaze cool for a few minutes before drizzling over the cooled pound cake.

Notes

• For the glaze: If you're out of cornstarch, you can replace it with two Tablespoons of all-purpose flour. Make sure you mix it really well with the water before adding it to the peach mixture in the saucepan.

• Use fresh peaches that are fully ripe. If you lightly squeeze a peach and it's firm, it's not ready to use. When they give to gentle pressure, they are just right. 
• Use medium-sized peaches in this recipe. My fresh peaches were small so I added an extra peach when mixing up the cake batter and again when I made the glaze.
• I use an immersion blender to puree the peaches for the glaze. You can also use a regular blender. 
• You can store Peach Pound Cake at room temperature in an airtight container for up to three days.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 341Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 77mgSodium 117mgCarbohydrates 53gFiber 2gSugar 34gProtein 5g

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