The Best Peachy Pound Cake

Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

This recipe was given to my mother by a family friend. I remember tasting this for the first time as a young child and going nuts over it! It is the best peach pound cake I have ever had and the only one I ever want to have again!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10 inch tube pan.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one a a time, beating well after each addition.
  5. Stir in vanilla and almond extracts.
  6. In a small bowl, combine dry ingredients. Add to creamed mixture.
  7. Fold in sour cream and peaches.
  8. Pour batter into prepared pan.
  9. Bake 75-85 minutes until toothpick inserted into center comes out clean.
  10. Dust with powdered sugar.

Reviews

(1)
Most Helpful

This cake is absolutely wonderful! I whipped this up this morning to serve tomorrow evening, pound cakes are usually better if made a day in advance. I made the mistake of adding in 3/4 cup of sour cream instead of 1/2 cup and it was till fine. I did however cut the sugar down by half a cup (2-1/2 cups)I used 1 tsp baking powder instead of the 1/2 tsp that the recipe called for, and added in 1 tsp almond extract. I made sure to cream the butter, sugar and eggs very well for 8 minutes on my Kitchen Aid, and baked it in a well-greased Bundt pan, in an air convection oven for 1 hour and 10 minutes. I will serve this cake sliced with a peach glaze oven each piece. Thank you for a wonderful recipe Jamie Lynne!....Kittencal:)

Kittencal@recipezazz March 31, 2005

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