White Peach Pound Cake

“This pound cake is adapted from a Taste of Home recipe. I use fresh white peaches even though you can use any type fresh or frozen peach. I acheived a better flavor when the peaches were a bit under ripe. I also did not peel them. The cake is moist and just powdered sugar, no icing is enough for a special desert. My co-workers requested this cake again this year when the peaches were in season, I had to make 2 one for work and another for home.”
1hr 25mins

Ingredients Nutrition


  1. In a large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in extracts.
  4. Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
  5. Fold in the peaches.
  6. Pour into a greased and floured 10-inch fluted tube pan.
  7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
  9. Dust with confectioner's sugar if desired.

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