Peach Poundcake
A moist and flavorful peach poundcake with rich butter, sweet peaches, and subtle almond and vanilla notes, perfect for dessert or teatime gatherings.
Ingredients
Instructions
- Cream together the butter and sugar.
- Add the eggs, one at a time, and mix after each addition.
- Sift together the flour, soda, and salt.
- Mix the sour cream and chopped peaches together.
- Alternately add the flour mixture and the sour cream-peach mixture to the butter mixture, beginning and ending with the flour.
- Beat well after each addition.
- Stir in vanilla and almond extracts.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F for 75 to 80 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you don't have sour cream, plain yogurt can be a great substitute. You can also experiment with other fruits like blueberries or cherries for a twist. Consider adding some lemon zest for extra flavor. This recipe is similar to other American recipes that highlight seasonal fruits.
Serving Suggestions
This peach poundcake is delicious on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. Serve it alongside freshly brewed coffee or tea for a delightful afternoon snack. For a festive touch, consider serving it with a side of Lemon Cake Sandwich Cookies for a lovely dessert spread.
Storage & Reheating
Store leftover peach poundcake in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Poundcake contains roughly 404 calories, with 6g protein, 73g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches, but make sure to drain them well and pat them dry to avoid excess moisture in the batter. Fresh peaches will give a better flavor and texture, but canned can be a convenient alternative.
What can I do if my cake is too dense?
If your cake turns out too dense, it might be due to overmixing the batter or using too much flour. Make sure to measure flour accurately and mix just until combined. Adding a bit more sour cream can also help lighten the texture.
Can I freeze the peach poundcake?
Absolutely! To freeze, wrap the cooled poundcake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight when you're ready to enjoy it again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).