White Peach Pound Cake

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This pound cake is adapted from a Taste of Home recipe. I use fresh white peaches even though you can use any type fresh or frozen peach. I acheived a better flavor when the peaches were a bit under ripe. I also did not peel them. The cake is moist and just powdered sugar, no icing is enough for a special desert. My co-workers requested this cake again this year when the peaches were in season, I had to make 2 one for work and another for home.

Ingredients Nutrition


  1. In a large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in extracts.
  4. Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
  5. Fold in the peaches.
  6. Pour into a greased and floured 10-inch fluted tube pan.
  7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
  9. Dust with confectioner's sugar if desired.
Most Helpful

This was wonderful. I followed the recipe exactly and I love it. I think I'll also try extra fruit next time I make it.

emkatc September 17, 2010

Okay, but not as special as I had hoped.

707heather707 September 24, 2008

This is very good. But my family doesn't care for the almond flavor so I'll use lemon extract instead of almond next time.

cuppycakes August 18, 2008