Peach Pound Cake Recipe

Name: Peach Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Pan; 2 Tablespoons Butter; 1/4 cups Sugar; FOR THE CAKE:; 1 cup Butter; 2 cups Sugar; 4 whole Large Eggs; 1 teaspoon Vanilla Extract; 3 cups All Purpose White Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 2 cups Peaches, Chopped

Servings: persons

For Pan
2 Tablespoons Butter
1/4 cups Sugar
FOR THE CAKE:
1 cup Butter
2 cups Sugar
4 whole Large Eggs
1 teaspoon Vanilla Extract
3 cups All Purpose White Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
2 cups Peaches, Chopped

1
Grease a 10-inch tube pan with two tablespoons butter. Sprinkle bottom of pan with 1/4 cup sugar.
2
In large bowl, cream one cup butter; gradually add two cups of sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.
3
Reserve 1/4 cup of flour for later use. In separate bowl, combine 2 and 3/4 cups flour with baking powder, and salt; gradually add to creamed mixture, beating until well blended.
4
Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan.
5
Bake 325u00b0F for 1 hour 10 minutes. Remove from pan and cool completely.

1368

kcal

Calories

Fat

183

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 12 ingredients. The key ingredients include: For Pan, 2 Tablespoons Butter, 1/4 cups Sugar, FOR THE CAKE:, 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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