PEACH POUND CAKE

By shygirl

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 6 eggs
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• 3 cups all purpose flour
• ¼ tsp. baking soda
• ¼ tsp. salt
• ½ cup sour cream
• 3 cups diced peaches (fresh or frozen that have been thawed and drained)
• Confectioner’s sugar

Preparation

Step 1

Preheat oven to 350deg. 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 t0 65 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes before inverting onto a plate. Dust with confectioners sugar.

Serves 12 to 14

If desired top with a light lemon glaze