Peachy Keen Pound Cake

Peaches are my favorite summer fruits! Their sweet juicy flavor, soft texture, and beautiful orange-ish color are like a burst of sunshine!

This Peachy Keen Pound Cake recipe celebrates peaches like nothing else.

The combination of fresh peaches, buttery goodness, and a hint of almond extract is an absolute crowd-pleaser in my family.

And the glaze! It’s sweet and sticky with an almost peachy brandy flavor. A perfect complement to the beautiful pound cake.

You can make yourself this bright and summery cake at home! Read on and try this easy Peachy Keen Pound Cake from scratch.

Scroll to bottom for printable recipe card.

What do I love About Peachy Pound Cake Recipe?

Well, there are peaches! So, it has to be on my shelf.

But apart from that, this cake is so light and fluffy. An absolute delight to have with a cup of tea or coffee. It’s not like your dry-as-a-bone pound cake, no way! This cake is moist and sweet.

Plus, the glaze is just like icing on the cake. It adds extra flavor and sweetness to the cake without making it overly sweet.

This homemade peachy keen pound cake dessert is always a crowd pleaser, whether I’m feeding my family or entertaining at a party. I almost never have any leftovers when I serve it!

All in all, what’s not to love about this cake!

Ingredient Notes:

For the cake:

• Self-rising flour — This is the flour I always use for pound cakes, as it cuts the need for ingredients like baking soda and salt.
• Granulated sugar — Lots of sugar for a sweet pound cake!
• Melted butter — Let the butter cool before you add it so you don’t accidentally cook the eggs.
• Milk — The more fat in the milk, the nicer the texture of your cake will be.
• Large eggs — Take your eggs out of the fridge ahead of time so they’re at room temperature when you need them.
• Vanilla and almond extract — Both extracts together enhance the flavors of the cake. A little goes a long way.
• Mashed peaches — 2 to 3 whole peaches should make about 1 cup when mashed.

For the glaze:

• Puréed peaches — You’ll want these peaches to make a smooth mixture for the glaze. 1 peach should be just about enough.
• Granulated sugar — This sugar will melt into a clear glaze.
• Juice from the peaches — Alternatively, try peach brandy for a boozy kick!

How To Make Peachy Keen Pound Cake:

Step 1. Preheat the oven to 300 degrees.

Step 2. Combine the ingredients for the cake — flour, sugar, melted butter, milk, eggs, the extracts, and the mashed peaches — in a mixing bowl, and beat until smooth and creamy.

Step 3. Pour the mixture into a well-greased and floured bundt pan.

Step 4. Bake for 1 hour and 15 minutes, or until cooked through. If you’re not sure if it’s cooked through, stick a skewer or toothpick into the cake. If it comes out clean, the cake is fully baked.

Step 5. Let cool to room temperature, and then turn the cake over onto a dish.

Step 6. In a saucepan, combine the ingredients for the glaze — peaches, sugar, and juice — over medium-low heat until the sugar is melted.

Step 7. Pour the glaze over the cake and let sit for 10 minutes before serving.

Tips for Success

As tempting as it is to get everything done so you can eat your peachy goodness faster, it’s so important for this cake to give everything the time to do its thing before moving onto the next step. If the cake is still warm, it may not come out of the pan smoothly, and the glaze will melt and run more than you want it to. If you don’t wait 10 minutes after pouring the glaze over the cake, it won’t have soaked in properly by the time you go to eat it.

The rewards of baking Peachy Keen Pound Cake at home are well worth the time it takes to wait. Be patient!

Storage & Freezing

When it comes to storing leftovers of the Peachy Keen Pound Cake with frosting… Well, I don’t think there’d be any. This one gets gobbled up in no time. But if there is any cake left over, wrap the slices individually and store them in an airtight container. If you do it right, you’ll have a piece of a peachy party in your fridge for five days.

As for freezing, this cake freezes very easily. Slice it first. Then slide pieces into freezer bags and freeze. It’ll be good for six months. As easy as that. When you’re ready to have a bite again, take a slice out, let it thaw for an hour or so, and chomp!

Serving Suggestions

For moist Peachy Keen Pound Cake ideas, I say keep your side light. My kids love a gigantic scoop of ice cream with (vanilla or peach, yum!), and I love to pair it with a dollop of whipped cream.

But if you want everyone to go loco over peaches, pour everyone some peach moonshine. It’s an unbeatable combo!

FAQ:

Can I Make the Cake Ahead of Time?

Absolutely! No more than three to four days ahead, and you should be good. Just store it in an airtight container and keep it in your fridge.

For the glaze, I’d say make it fresh and glaze your peachy goodness right before you serve.

My Glaze is Too Thin. What Should I Do?

No worries! Add more sugar to the glaze and let it reduce on low heat until it thickens. Or add a tablespoon of cornstarch to the glaze, but stir it continuously until it thickens.

How Will I Know the Cake is Ready?

Where are your skewers, lady? Insert a skewer or toothpick in the center of the cake, and if it comes out clean, your pound cake is done.

This cake feels like such a celebration of summer, and of peaches. I just had to share this old fashioned Peachy Keen Pound Cake recipe so that everyone could bake it for themselves and love it just as much as I do. Please enjoy!