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Peach Pound Cake

Rated as 4.55 out of 5 Stars

"Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina"
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Ingredients

1 h 10 m servings
Original recipe yields 12 servings

Directions

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

Reviews

Read all reviews 59
  1. 64 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is the same recipe that I took from the Fredericksburg Free-Lance Star about 15 years ago, and it's a favorite with our family. The white peaches from Virginia are firm enough to not mush ...

Most helpful critical review

I thought it was just OK. The almond extract is overpowering, in my opinion. If I make this cake again, I'll omit the almond, increase the vanilla and add cinnamon. I think I'll add more peac...

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This is the same recipe that I took from the Fredericksburg Free-Lance Star about 15 years ago, and it's a favorite with our family. The white peaches from Virginia are firm enough to not mush ...

Other than the fact that this recipe calls for half as much sour cream as most pound cake recipes (most call for a full cup), this is a basic, standard, dependable and excellent pound cake...

Very good. I did use the 1 and a half tsp of vanilla extract and 1/2 tsp of almond, as others suggested. Very nice. The peachy bits surrounded by cake were very delicious. My co-workers love...

I made this recipe exactly as written, and used fresh peaches. It was certainly good, basic pound cake. But I don't know that the fresh peaches made enough difference to justify the time spent p...

Excellent bread. I baked mine in two 8x5" loaf pans. Used frozen sweetened peaches. I can only imagine how wonderful this would be with fresh ripened peaches! Thanks for a great recipe! Update...

I thought it was just OK. The almond extract is overpowering, in my opinion. If I make this cake again, I'll omit the almond, increase the vanilla and add cinnamon. I think I'll add more peac...

This was very easy to make, it did not take too long either. It was very moist and delicious. I followed the recipe exactly, except added a couple of spoonfuls of thawed frozen raspberries (I ...

This was GREAT!! I did use less almond and more vanilla due to reading reviews on it. I took some over for my inlaws and my husbands mother ended up liking it so much she ate her portion and ev...

Delicious light cake, perfect for those long summer evenings. I used canned peaches as that is all I had to hand, upped the sour cream to 3/4 cup and followed the rest of the recipe exactly. I...