Peachy Keen Pound Cake

Peaches are my favorite summer losers! 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.

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

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 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.

What Can I Serve With the Peachy Pound Cake?

This pound cake is already pretty sweet and heavy. So, 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!

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.

Ingredients:

For the cake:

• Self-rising flour
• Granulated sugar
• Melted butter
• Milk
• Large eggs
• Vanilla extract
• Almond extract
• Mashed peaches

For the glaze:

• Pureed peaches
• Granulated sugar
• Peach brandy or juice from the peaches

How To Make Peachy Keen Pound Cake:

Step 1. Preheat the oven to 300 degrees.

Step 2. Combine the ingredients for the cake 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.

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 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.

Can I Make the Cake Ahead of Time?

Absolutely! Three to four days ahead, and you’re 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.

How Can I Store the Leftovers?

Well, I don’t think there’d be any. This one gets gobbled up in no time. But if there are, 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.

Can I Freeze It?

You can! 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!