Peach Pound Cake Recipe

Name: Peach Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter or margarine, softened; 2 1/2 c. sugar; 4 eggs (at room temperature); 3 c. all-purpose flour; 3/4 tsp. salt; 1/4 tsp. soda; 3/4 c. sour cream (at room temperature); 2 c. fresh chopped peaches; 1 tsp. vanilla extract; 1/2 to 1 tsp. almond extract

Servings: persons

1 c. butter or margarine, softened
2 1/2 c. sugar
4 eggs (at room temperature)
3 c. all-purpose flour
3/4 tsp. salt
1/4 tsp. soda
3/4 c. sour cream (at room temperature)
2 c. fresh chopped peaches
1 tsp. vanilla extract
1/2 to 1 tsp. almond extract

1
Preheat oven to 350u00b0.
2
Cream butter and sugar together until light
3
and fluffy.
4
Add eggs one at a time, mixing after each. Combine flour, soda and salt in a separate bowl; set aside. Combine sour cream and peaches.
5
Add dry ingredients alternately with sour cream-peach mixture and creamed butter-sugar ingredients.
6
Stir in extracts.
7
Pour into a greased and floured 10-inch tube or Bundt pan.
8
Bake for 70 to 80 minutes or until nicely browned and an inserted toothpick comes out clean.
9
Remove from pan to cooling rack.
10
Dust with confectioners sugar.

1972

kcal

Calories

Fat

294

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. butter or margarine, softened, 2 1/2 c. sugar, 4 eggs (at room temperature), 3 c. all-purpose flour, and more.

Yes, Peach Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Pound Cake

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