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. margarine, softened; 2 c. sugar; 3 c. all-purpose flour; 1/2 c. sour cream; 2 c. peeled, chopped fresh peaches; 6 eggs; 1/4 tsp. baking soda; 3/4 tsp. salt; 1 tsp. vanilla extract; 1 tsp. almond extract

Servings: persons

1
Preheat oven to 350u00b0.
2
Grease and flour 1 (10-inch) tube pan or 2 loaf pans.
3
Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, soda and salt in separate bowl.
4
Mix together sour cream and peaches.
5
Add dry ingredients to creamed mixture, alternately with sour cream and peaches, beginning and ending with dry ingredients.
6
Beat well after each addition.
7
Stir in vanilla and almond extract.
8
Pour batter into prepared pan.
9
In 10-inch pan, bake approximately 75 to 80 minutes.
10
In 2 loaf pans, bake approximately 1 hour.

1403

kcal

Calories

Fat

260

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. margarine, softened, 2 c. sugar, 3 c. all-purpose flour, 1/2 c. sour cream, 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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