Peach Pound Cake Recipe

Name: Peach Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/4 cups Flour, Divided; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1 cup Butter, Softened; 2 cups Sugar; 4 whole Large Eggs; 1 cup Buttermilk; 1 teaspoon Butter Flavor; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract; 1/2 teaspoons Lemon Extract; 3 cups Diced Peaches, Reserve Any Juices For Icing; _____; FOR THE PEACH ICING:; 2 teaspoons Peach Juice; 3 Tablespoons Heavy Cream; 1 cup Powdered Sugar

Servings: persons

3-1/4 cups Flour, Divided
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1 cup Butter, Softened
2 cups Sugar
4 whole Large Eggs
1 cup Buttermilk
1 teaspoon Butter Flavor
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
1/2 teaspoons Lemon Extract
3 cups Diced Peaches, Reserve Any Juices For Icing
_____
FOR THE PEACH ICING:
2 teaspoons Peach Juice
3 Tablespoons Heavy Cream
1 cup Powdered Sugar

1
["Preheat oven to 350u00b0. Spray a 10"" tube pan with non-stick baking spray with flour. Set aside.", "In a large bowl, combine 3 cups of flour, baking powder, and salt. Set aside. Beat butter and sugar on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture to your butter mixture, alternating with buttermilk, beginning and ending with flour. Now add flavor and extracts, combining well. Beat on medium speed until well blended and creamy.", "Toss the diced peaches in the remaining 1/4 cup of flour to coat thoroughly. Gently fold into the batter, just until incorporated.", "Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 1 to 1 1/2 hours. During the last 20 minutes, cover the top with foil to prevent over-browning.", "Remove from the oven and let cool in the pan for 15 minutes. Invert the cake onto a cooling rack and let cool completely. Drizzle with icing or dust with powdered sugar.", "To make the icing, mix the icing ingredients until thick and creamy and drizzle over the cake.", "Enjoy!"]

1795

kcal

Calories

108

Fat

192

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 17 ingredients. The key ingredients include: 3-1/4 cups Flour, Divided, 1 Tablespoon Baking Powder, 1/2 teaspoons Salt, 1 cup Butter, Softened, 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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