Georgia Peach Pound Cake is a moist and dense pound cake with lots of fresh peach flavor. It’s a wonderful southern dessert for peach season. Made with two cups of chopped fresh peaches, there’s a little peach in every bite.
Like any good pound cake, this Georgia Peach Pound Cake has lots of buttery flavor. This cake is so wonderfully flavored, it doesn’t even need a glaze.
Tips For Making A Peach Pound Cake
- Be sure to start with room temperature butter and eggs.
- Use frozen peaches instead of fresh if you like.
- Be sure to beat the butter and the sugar together really well, a good 6 to 8 minutes. Do not rush this part. It is very important to the finished texture.
More Peach Desserts
- Skillet Bourbon Peach Cobbler with Cinnamon Sugar Dumplings
- No-Bake Peach Cheesecake Bars
- Cinnamon Peach Bread Pudding
Georgia Peach Pound Cake is a moist and dense pound cake with lots of fresh peach flavor. It's a wonderful southern dessert for peach season. Made with two cups of chopped fresh peaches, there's a little peach in every bite.
- 1 cup butter (I use salted) room temperature
- 2 cups sugar
- 4 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh peaches, pitted and chopped
Preheat oven to 325 degrees and butter and flour a 10-inch tube pan. Or you can use baking spray.
Using a stand mixer, beat butter and sugar until light and fluffy, 6-8 minutes.
Beat in eggs one at a time.
Beat in vanilla. Scrape down the sides of the bowl to make sure everything is evenly mixed.
Set aside 1/4 cup of flour to toss with the peaches and sift together the remaining flour with the baking powder and salt. Add to mixing bowl and mix just until incorporated.
Toss peaches with the 1/4 cup flour and fold into batter.
Transfer batter to prepared pan. Bake for 60 minutes. Let cool 10 minutes and then remove from pan.
Recipe slightly adapted from AllRecipes
Disclosure: This post contains affiliate links.