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.
Reader Comment
Leslie says- “Absolutely the best and easiest peach cake I’ve ever made. I was prepared for a problem getting it out of the pan, however it almost flew unto the plate by itself. And it was gone in two days. I’m getting ready to make it again while we still have peaches. Its moist with a tender crumb…just so good. I highly recommend making it.” ⭐⭐⭐⭐⭐
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.
Measure the Flour Correctly
When making a pound cake, it is very important to measure the flour correctly. First fluff it up some in the bag or container. Then gently scoop it with a large spoon into a dry measuring cup. Overfill slightly and run the back of a knife across the top to get rid of excess.
Storage
Can be stored at room temperature for 3 to 4 days, in the refrigerator for 5 to 6 days, or freeze for up to 3 months.
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Georgia Peach Pound Cake
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe slightly adapted from AllRecipes
Disclosure: This post contains affiliate links.
This cake sounds AMAZING. I make desserts once a month for a soup kitchen that serves aproximately 75-100 guests. I am always looking for recipies that will not break the bank (I pay for it myself), but even more importantly does not need to be refrigerated since I do not have the space. The fact that I can slice the cake a wrap it ahead of time is also a plus. Peaches are in season in New Jersey where I live, and I have a source where I can purchase fruit reaching its prime. When I make my desserts, I want them to be special. The individuals we serve come from varius circumstances and backgrounds. They are in hard times, and I enjoy giving them something special. Last month, a guest was thrilled just because we had butter to go with the bread. 💔
They will love this! I am considering using course sugar on top as well.