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
Watch The Short Video Below To See How Easy This Recipe Is To Make.
Georgia Peach Pound Cake
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.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!
Recipe slightly adapted from AllRecipes
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The Georgia Peach Pound Cake is very good. Few ingredients needed, not even milk; so I thought it might be dry, but it wasn’t. Easy to whip up. The batter will be very thick. I needed to bake it at least 15 minutes longer, however; and that also helped to brown the top. Not overly sweet. I can see using other fruits…apples, plums, apricots, etc…
I just made this today. It is really good BUT doesn’t rise like a typical pound cake. Was wondering if I did something wrong. The flavor and texture are great, but it’s almost the height of a layer. Just a little higher than that.
AWESOME RECIPE! Great details in directions! So simple! So good! Perfect peach pound cake. I used fresh Georgia peaches this time. Can’t wait to make it again! Thank you for this lovely cake!
I will make this for Memorial Day!
Thank you for sharing!
I made this and added bourbon, ground cloves, nutmeg, and cinnamon. It’s absolutely amazing. Thank you for sharing!
How much of the added ingredients did you you use ?? Please share.
Just made it for the second time this month. Love it!!
It looks so good. I can’t wait to try it.
I’m from Georgia, and love peaches.
The cake is really good looking I really want to test It . thanks for the instructions.
Looking to make your Lemon PoundCake with Cream Cheese Frosting but do not see cream cheese listed as an ingredient in the frosting portion of the recipe. Will you please let me know if or what the correction may be? Wish to make it in a couple of days. Thank you.
The cake is made from natural fruit is very delicious and attractive
What would be a good icing for this cake?
I make a peach cream cheese icing!! It is the perfect finishing touch that tips the scale to the most amazing cake I have ever baked.
I do a simple glaze and drizzle it.