Nectarine Pound Cake

By Hklbrries

Ingredients

• Batter:
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup butter, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 tbsp peach brandy
• 1/2 cup sour cream
• 4 cups peeled and diced nectarines (about 5 large nectarines)
• Fresh Lemon Glaze:
• 2 cups confectioners' sugar
• 1/4 cup milk
• 2 tbsp fresh lemon juice

Preparation

Step 1

Preheat oven to 350°F. Grease and flour a 10-inch fluted pan.

Combine flour, baking soda and salt. Set aside.

Cream butter and sugar in a large bowl until light and fluffy.

Beat in eggs one at a time. Stir in extracts and brandy.

Gradually add flour mixture and sour cream alternately to the butter mixture, beating on low speed.

Fold in nectarines. Pour into the prepared pan.

Bake for 55 to 65 minutes, or until a toothpick comes out clean. Cool for 15 minutes before inverting on a plate.

To prepare the glaze, mix all ingredients until smooth. Drizzle over the cooled cake.