Ingredients
For the Pound Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
2 cups fresh peaches, peeled and diced
For the Creamy Peach Glaze:
1 1/2 cups powdered sugar
3 tablespoons heavy cream or milk
2 tablespoons peach puree or juice
1/2 teaspoon vanilla extract
Optional Topping:
Fresh peach chunks
Mint leaves
Peach preserves drizzle
Instructions
Step 1:
Preheat your oven to 175°C (350°F). Grease and flour a bundt pan or tube pan thoroughly to prevent sticking.
Step 2:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3:
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 4–5 minutes. Add the eggs one at a time, mixing well after each addition.
Step 4:
Mix in the vanilla extract. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture. Stir gently until just combined.
Step 5:
Fold in the diced peaches carefully to distribute them evenly without overmixing the batter.
Step 6:
Pour the batter into the prepared pan and smooth the top evenly. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Step 7:
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Step 8:
Prepare the glaze by whisking together powdered sugar, cream, peach puree, and vanilla extract until smooth. Drizzle generously over the cooled cake.
Notes
Use ripe but firm peaches for the best texture and flavor. Overripe peaches may release too much moisture into the batter. Avoid overmixing once the flour is added, as this can make the pound cake dense instead of tender.
