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Peach Pound Cake


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  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 3 cups diced peaches (fresh or frozen that have been thawed and drained) Confectioners' sugar



Step 1

Preheat oven to 350F. Grease and flour a 10-inch fluted tube pan. Cream together butter and granulated sugar in a large bowl. When light and fluffy, add eggs one at a time, beating after each addition. Stir in almond and vanilla extracts. In a separate bowl, combine flour, baking soda and salt. Add flour mixture alternately with sour cream to creamed butter mixture. Fold in peaches. Do not over-stir. Spoon into pan. Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting onto plate. Dust with confectioners' sugar. Serves 12 to 14.


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