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Moist Peach Pound Cake

Rated as 4.73 out of 5 Stars

"This is a delicious, moist, feel-good cake."
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1 h 20 m servings 310
Original recipe yields 20 servings (2 9x5-inch loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
  2. Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
  3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
  4. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving: 310 calories; 11.9 48.9 4.2 83 165 Full nutrition

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Read all reviews 7
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this cake was very moist but no matter how much you spray and sprinkle the pan with sugar it still came out of the pan in pieces. Very good cake pieces though

Since the only other review mentioned how the cake stuck to the pans, I used parchment paper in mine. The loaves slid right out! After 65 minutes of baking the centers seemed to be still liqui...

Made this for a recent party and this recipe was wayyyyy too much which went in the favor of my co workers because I made 1 bundt pan and 1 loaf pan. I only got great compliments. I had to res...

I've made this a few times now, using a variety of pans, and enjoyed it thoroughly each time. I tried it once replacing the peaches with pears, and it came out a bit lacking in flavor, but moist...

It's very nice cake I made it it was amazing everyone like it

It turned out really well. Very moist and very very good. I made it with a cream cheese frosting and that really helped balance the sweetness.