Peach Cobbler Pound Cake
This southern peach pound cake recipe is like summer all in one bite. By combining a few simple ingredients you get a decadent and spongy cake that is the perfect pairing with your fresh peaches.
Equipment
- 1 bundt pan
Ingredients
Peach Pound Cake
- 2 sticks unsalted butter, softened
- 2 cups cake flour, or all purpose flour
- 3 ounces cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1½ teaspoons pure vanilla
- ½ teaspoon salt
- 4 large fresh peaches sliced, or one pound canned of peaches drained
Lemon Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1¼ cup powdered sugar
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract
Instructions
Pound Cake
- Preheat your oven to 350°F and prepare a bundt pan or loaf pan by buttering it and dusting flour into every crevice so the batter won't stick. Pour out the excess flour that is left in the pan.
- In the bowl of your stand mixer, cream the butter and sugar.
- Add in the cream cheese and vanilla.
- One at a time, add each egg with your mixer on a low speed.
- Now is the time to add your cake flour and salt. Mix until just combined.
- Fold in the peach slices.
- Pour your batter into a prepared baking pan and bake for an hour or until a toothpick or cake tester comes out clean when inserted in the middle of the cake and the top is a golden brown.
- Let the cake cool for an hour in the cake pan on a wire rack and then transfer it to a platter to finish cooling before adding the glaze.
Lemon Cream Cheese Glaze
- With an electric or stand mixer, combine all of the glaze ingredients and whip until fluffy and smooth.
- Add a tablespoon of milk if the glaze is too thick. Otherwise, slowly pour over the top of the cooled pound cake. Enjoy!