Description
A moist and flavorful pound cake topped with a delicious peach glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups fresh peaches, peeled and sliced
- 1 cup powdered sugar
- 2 tablespoons peach juice (or milk for a milder flavor)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Prepare the Batter: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In another bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour. Stir in the vanilla extract.
- Add Peaches: Gently fold the sliced peaches into the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix powdered sugar, peach juice (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Notes
- If fresh peaches aren’t available, canned peaches (drained) can be used.
- Use juice from the peaches or a store-bought peach drink for more intense flavor.
- Store the cake in an airtight container for up to 3 days or refrigerate for longer freshness.
- Add a tablespoon of sour cream or yogurt to the batter for extra moisture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice