Peach Pound Cake

Peach Pound Cake Recipe

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Cathy Gillespie


Great for company.


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1 Hr


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  • 1 c
    butter, softened
  • 2 c
  • 6
  • 1 tsp
    almond extract
  • 1 tsp
  • 3 c
  • 1/4 tsp
    baking soda
  • 1/4 tsp
  • 1/2 c
    sour cream
  • 3 c
    peaches (fresh, frozen or canned) drained
  • ·
    powdered sugar, for dusting

How to Make Peach Pound Cake


  1. Preheat oven 350.

    In a mixer add butter, sugar; beat. Add eggs one at a time; beating after each addition. Add almond and vanilla extract.
  2. In a separate bowl combine flour, baking soda and salt; stir. Add flour mixture and sour cream into the butter mixture; beat until smooth.
  3. Lightly fold in peaches. Pour batter into greased and floured 10" tube pan. Bake 55-65 minutes, or until toothpick inserted comes out clean.
  4. Cool 15-20 minutes, then invert onto serving plate. Sprinkle top with powdered sugar.

Printable Recipe Card

About Peach Pound Cake

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American

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