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; 3 c. sugar; 6 eggs; 3 c. all-purpose flour; 1/4 tsp. soda; 1/4 tsp. salt; 1 c. sour cream; 1 1/2 c. fresh, sliced peaches; 1 tsp. vanilla extract; 1 Tbsp. Amaretto

Servings: persons

1
Cream butter; gradually add sugar, beating until mixture is light and fluffy.
2
Add eggs, one at a time, beating well after each addition.
3
Combine flour, soda and salt, mixing well.
4
Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
5
Stir in vanilla and Amaretto.
6
Fold in sliced peaches.
7
Pour batter into well-greased and floured 10-inch tube pan.
8
Bake at 350u00b0 for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
9
Cool in pan 15 minutes. Remove from pan and cool completely.
10
If desired, drizzle cake with powdered sugar glaze on top of each slice with a peach slice dipped in lemon juice.

2116

kcal

Calories

Fat

322

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, 3 c. sugar, 6 eggs, 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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