Peach Pound Cake Recipe

Peach Pound Cake
Annabelle Breakey/Stockbyte/Getty Images
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 12 to 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
371 Calories
14g Fat
58g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 371
% Daily Value*
Total Fat 14g 17%
Saturated Fat 8g 39%
Cholesterol 101mg 34%
Sodium 172mg 7%
Total Carbohydrate 58g 21%
Dietary Fiber 1g 5%
Total Sugars 39g
Protein 5g
Vitamin C 2mg 10%
Calcium 47mg 4%
Iron 2mg 9%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This will be the star of the party, the stand-out dessert. Serve this luscious peach pound cake with whipped cream, or dust with sifted confectioners' sugar. It's moist enough to go without a glaze or frosting, but a peach sauce would be great with the sliced cake.

We received several positive comments about this cake. One person suggested a simple glaze of warm peach preserves and whipped topping, and another person boiled the syrup with a little extra sugar and butter to make a glaze for the cake.


  • 1 (29-ounce) can sliced peaches, or peach chunks in heavy syrup

  • 1 cup (8 ounces) unsalted butter, room temperature

  • 2 1/2 cups granulated sugar

  • 6 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1/2 cup buttermilk

  • 1/3 cup reserved peach syrup

Steps to Make It

  1. Heat oven to 325 F. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Drain syrup from peaches; measure 1/3 cup of the syrup and reserve. Chop peaches finely and set aside.

  2. Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla.

  3. In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved 1/3 cup of peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center.

  4. Cool in pan on a rack for 15 minutes. Invert the cake onto the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with the rack then put a serving plate over the cake and invert again.

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