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A freshly baked peach pound cake with a golden crust.

Quick way to grow Peach Pound Cake in 3 steps

While a "Peach Pound Cake" is a delicious dessert, the phrase "grow Peach Pound Cake" is not accurate as cakes are baked, not grown. This recipe assumes you meant a quick way to bake a peach pound cake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh peaches, peeled and diced

Equipment

  • oven
  • 10-inch Bundt pan
  • medium bowl
  • large bowl
  • whisk
  • electric mixer
  • wooden skewer
  • wire rack

Method
 

Get Started
  1. Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan; in a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients; fold in the diced peaches.
Bake
  1. Pour the batter into the prepared Bundt pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve
  1. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely; once cooled, dust with powdered sugar or drizzle with a glaze before serving.

Notes

For extra peach flavor, you can macerate the diced peaches with a tablespoon of granulated sugar for 15 minutes before folding them into the batter. This will also create a slightly juicier cake. Ensure all ingredients are at room temperature for a smoother batter and better rise.