McLeod Farms' Fresh Peach Pound Cake

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You know a peach pound cake recipe is good when it comes from peach farmers in South Carolina.

Cook Time:
5 mins
Active Time:
25 mins
Bake Time:
1 hr
Cool Time:
1 hr 10 mins
Total Time:
2 hrs 40 mins
Servings:
12

This peach pound cake packs a double dose of peaches, with cubed fruit both baked into the pound cake and stewed into a shiny, peach-hued glaze. The peaches keep the cake moist and add nice pops of fruity flavor. Cornstarch helps to thicken the glaze, which is not too sweet and coats the cake beautifully. This double-peach pound cake would be great served at tea time or as a brunch finale.

Learn how to make a peach pound cake. This recipe comes from family-owned McLeod Farms in McBee, South Carolina, which has grown peaches since 1916 and even has its own cookbook.

Southern Living Peach Pound Cake sliced and ready to serve

Caitlin Bensel, Food Stylist: Torie Cox

Ingredients for Fresh Peach Pound Cake

A classic, buttery pound cake is studded with fresh peaches for a tangy-sweet cake you'll love, especially when it's topped with even more peach goodness in the form of a fresh glaze. To make peach pound cake, you'll need:

For the peach pound cake:

  • Unsalted butter: Adds richness and a buttery flavor to the cake.
  • Granulated sugar: Sweetens the pound cake batter.
  • Large eggs: Binds the batter.
  • Vanilla extract: Adds depth.
  • Baking powder: Leavening agent to give the cake its rise.
  • Kosher salt: Enhances the overall flavor of the cake.
  • All-purpose flour: Gives the cake its structure.
  • Fresh peaches: Folded into the cake before baking for a fresh, juicy peach flavor.

For the glaze:

  • Cornstarch: Thickens and help set the glaze.
  • Peaches: Pureed for a fresh peach flavor and color.
  • Granulated sugar: Sweetens and helps thicken the glaze.
Southern Living Peach Pound Cake ingredients

Caitlin Bensel, Food Stylist: Torie Cox

How To Choose the Best Ripe Peaches

Even if you don't live near McLeod Farms', we have some tips to help you choose the most ripe, flavorful peaches.

  • Skin: The easiest place to start is the skin of the fruit—look for peaches with a deep yellow and pinkish or reddish skin, with no hints of green.
  • Squeeze: They should give slightly when squeezed, but have no obvious dents or blemishes, and feel heavy for their size.
  • Sniff: It might seem silly, but give them a sniff. Ripe peaches should have a fragrant, sweet aroma.
  • Stem: A wrinkle in the skin around the stem of the fruit is another telltale sign they're ready to use.

If your peaches aren't yet ripe, leave them on the counter to ripen naturally. They'll be worth the wait.

How To Make Fresh Peach Pound Cake

A simple pound cake batter is beaten to combine, then baked in a tube pan for a lofty, moist peach cake that's even better with a dose of fresh peach glaze. Full instructions are below, but here's a brief recap before you get started:

  • Step 1. Prepare the oven and pan: Preheat the oven, and grease and sprinkle a tube pan with sugar.
  • Step 2. Start pound cake batter: Beat butter and remaining sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla.
  • Step 3. Add dry ingredients: Stir together baking powder, salt, and flour. Gradually beat flour mixture into butter mixture.
  • Step 4. Add peaches to cake batter: Toss peaches with remaining flour. Fold into batter; spread batter evenly into pan.
  • Step 5. Bake pound cake: Bake until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto rack to cool completely.
  • Step 6. Combine water and cornstarch: Stir together some water and cornstarch.
  • Step 7. Prepare the glaze: Blend peaches until smooth. Bring to a simmer in a small saucepan with sugar. Stir in cornstarch mixture and cook, stirring, until thickened. Drizzle over cake before serving.

Fresh Peach Pound Cake Variations

To change up or put your own unique spin on this pound cake recipe, consider these additions and substitutions:

  • Sugar: Swap the granulated sugar in the cake batter for light or dark brown sugar for additional depth.
  • Spice: Add a hint of spice, including ginger, nutmeg, cinnamon, or cardamom, for a warming note.
  • Extracts: Swap the vanilla extract with almond or lemon extract, or a splash of bourbon or rum for extra flavor.
  • Citrus: Mix in lemon or orange zest for a citrusy kick.
  • Fruits: Add additional flavor and color by folding fresh blueberries, raspberries, blackberries, or chopped strawberries into the pound cake batter along with the peaches.
  • Mix-ins: Fold chopped nuts, shredded coconut, white chocolate chips, or flavored baking chips into the batter for a sweet twist.
  • Swirl: Swirl raspberry jam into the batter before baking for a flavorful addition.
  • Glaze: Change up the glaze as desired, including using a bourbon, lavenderbuttermilk, or caramel-rum glaze for a unique finish.

Our Tips for the Best Peach Pound Cake

For the best peach pound cake, keep these tips in mind:

  • Room temperature ingredients: Room temperature butter will cream up light and fluffy, creating an ideal pound cake texture. Room temperature eggs can also help ensure a smooth mix.
  • Beat in eggs slowly: To emulsify the eggs properly, add them one at a time and scrape down between additions.
  • Measure carefully: Spoon and level or weigh your flour for consistent results.
  • Don't overmix: Overmixing cake batter can lead to dense, rubbery cakes.
  • Avoid overbaking: With fresh peaches studded throughout the cake, it can be hard to know when it's ready. When a wooden pick inserted comes out clean and the cake springs back to the touch, it's ready to take out. Avoid overbaking, which can dry out the cake.
  • Glaze gently: Pour the glaze on slowly and evenly for that photo-worthy finish.

How To Store Fresh Peach Pound Cake

While pound cake is typically best stored at room temperature, the fresh peaches and peach glaze make this cake a good candidate for refrigeration. Store leftovers of this cake well-wrapped or in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving.

For longer storage, freeze individual slices well-wrapped in a freezer-safe zip-top bag for up to three months. Thaw in the refrigerator overnight, and bring to room temperature before serving. Note that the texture of the glaze may suffer after freezing and thawing.

What To Serve With Peach Pound Cake

Serve peach pound cake with whipped cream or ice cream, grilled peaches, or fresh berries (particularly raspberries). Serve with tea, coffee, or sparkling wine for a fruit-forward dessert you'll love.

Southern Living Peach Pound Cake sliced and ready to serve

Caitlin Bensel, Food Stylist: Torie Cox

More Tangy-Sweet Peach Dessert Recipes You'll Love

If you have an overflow of juicy, ripe peaches, we're here to help. These peach dessert recipes will make good use of every last one:

Editorial contributions by Katie Rosenhouse.

Ingredients

Peach Pound Cake:

  • 1 cup unsalted butter, softened, plus more for greasing pan

  • 2 cups plus 1 Tbsp. granulated sugar, divided

  • 4 large eggs

  • 1 tsp. vanilla extract

  • 1 tsp. baking powder

  • 1 tsp. kosher salt

  • 3 cups all-purpose flour, divided

  • 2 cups fresh peeled peaches, cut into 3/4-in. cubes (from 5 small peaches, about 1 lb., 4 oz.) 

Peach Glaze:

  • 1 Tbsp. cornstarch 

  • 4 peaches (1 lb.), peeled and halved

  • 1/4 cup granulated sugar 

Directions

  1. Prepare the oven and pan:

    Preheat oven to 325°F. Grease a 10-inch tube pan with butter, and sprinkle with 1 tablespoon of the sugar.

    Southern Living Peach Pound Cake preparing the pan

    Caitlin Bensel, Food Stylist: Torie Cox

  2. Start cake batter:

    Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, on medium-low speed, beating just until blended after each addition, about 1 minute. Beat in vanilla.

    Southern Living Peach Pound Cake batter after adding eggs and vanilla

    Caitlin Bensel, Food Stylist: Torie Cox

  3. Add dry ingredients:

    Stir together baking powder, salt, and 2 3/4 cups of the flour. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute.

    Southern Living Peach Pound Cake adding the flour to the batter

    Caitlin Bensel, Food Stylist: Torie Cox

  4. Add peaches to cake batter:

    Combine peaches and remaining 1/4 cup flour in a medium bowl, and toss until peaches are fully coated.

    Southern Living Peach Pound Cake tossing the chopped peaches with flour

    Caitlin Bensel, Food Stylist: Torie Cox

    Fold floured peaches into batter.

    Southern Living Peach Pound Cake folding the peaches into the batter

    Caitlin Bensel, Food Stylist: Torie Cox

  5. Move batter to pan:

    Spread batter evenly in prepared pan.

    Southern Living Peach Pound Cake adding the batter to the pan

    Caitlin Bensel, Food Stylist: Torie Cox

  6. Bake pound cake:

    Bake in preheated oven until toothpick inserted in center comes out clean, 60 to 70 minutes.

    Southern Living Peach Pound Cake cooling in the pan on a cooling rack

    Caitlin Bensel, Food Stylist: Torie Cox

    Let cool in pan on a wire rack 10 minutes; run an offset spatula or knife around edges of cake, and remove from pan to rack. Cool completely, about 1 hour.

    Southern Living Peach Pound Cake cooling on a cooling rack

    Caitlin Bensel, Food Stylist: Torie Cox

  7. Combine water and cornstarch:

    Stir together 1/4 cup water and cornstarch in a small bowl until cornstarch is completely incorporated; set aside.

    Southern Living Peach Pound Cake making the cornstarch slurry

    Caitlin Bensel, Food Stylist: Torie Cox

  8. Prepare the Peach Glaze:

    Add peeled peach halves to a blender, and process until smooth, about 45 seconds. Pour peach mixture into a small saucepan, and add sugar. Bring to a simmer over low. Stir in cornstarch mixture; cook, stirring often, until mixture has thickened, about 5 minutes.

    Southern Living Peach Pound Cake peach glaze after cooking

    Caitlin Bensel, Food Stylist: Torie Cox

    Drizzle Peach Glaze over cooled pound cake before serving.

    Southern Living Peach Pound Cake drizzling the cake with the glaze to serve

    Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

  • Is it better to bake pound cake at 325°F or 350°F?

    This peach pound cake is baked at 325°F, giving the cake adequate time to bake through without browning too intensely on top.

  • What makes a pound cake different from a regular cake?

    Pound cakes are dense, rich, and more buttery than traditional cakes, thanks to their high fat content.

  • What makes a pound cake turn out dry?

    Overbaking or having a heavy hand when measuring dry ingredients can both cause a dry result when it comes to pound cakes.

  • Can I use frozen peaches for peach pound cake?

    While you can use frozen peaches for pound cake, we recommend thawing and draining before using to make sure the cake bakes up evenly.

Additional reporting by
Katie Rosenhouse
Katie Rosenhouse
Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer.

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