With a kitchen full of Georgia peaches, baking a dense, flavorful Glazed Peach Pound Cake was a delicious way to indulge in summer’s bounty!

This Peach Cake Recipe was a huge hit with my girlfriends who came over one evening for our summer book club dinner. In the midst of the pandemic, we spread out in our backyard and all brought picnic-type meals. I provided dessert!

Two slices of peach cake on a white dessert plate with 2 peaches in the background.

Why You Must Make

  • The recipe comes from the New York Times.
  • It’s a delicious way to use fresh seasonal peaches.
  • If you’re looking for a small cake recipe, this pound cake fits the bill!!

When the New York Times shared a recipe for peach pound cake, I quickly added it to my baking list. I’d already made two peach cobblers, a peach galette, and a peach pie. But my family loves fresh, juicy summer peaches as much as I do, so I had no trepidation!

Expert Tips

  • So my number one tip is to only fill your pan 3/4 full to give the batter enough room to expand while baking.
  • You can always bake any extra batter in a muffin tin for cupcakes. Bake those for 20-25 minutes.
  • Dry your diced peaches between paper towels so they don’t add excess moisture to the batter.
  • Prep your pan properly for easy release. I use an oil and flour spray like Baker’s Joy, plus line the bottom of the pan with a piece of parchment paper.
  • Do not whisk in the flour mixture, but instead use a wooden spoon or silicone spatula. Whisking incorporates air and activates the gluten. The air will make the cake lighter, not as dense as you’d expect from a pound cake.
  • Use fragrant, flavorful peaches. If your peaches are sub-par, your cake will be, too.
  • PRO-Tip: If fresh peaches are not available, you can use 6 canned peach halves, drained and diced, as a substitution.
  • Bake until a toothpick inserted in the middle comes out clean or with a few moist crumbs. If there is batter on your toothpick, bake for 5-10 more minutes and retest.
Sliced peach pound cake on a white ceramic tray.

Frequently Asked Questions

What is a Pound Cake?

A pound cake is a dense, fine crumb cake that was named after the proportion of the ingredients in the recipe. Originally, a pound cake called for a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs! It’s known in France as The name of the pound cake quatre-quarts, which translates to four quarters. 

Can You Freeze a Pound Cake?

Yes, pound cakes freeze well. Wrap well in a layer of plastic wrap, then a layer of foil. Freeze for up to 3 months. It’s best to freeze the cake unglazed.

Does a Peach Cake Need to be Refrigerated?

It’s fine to leave this cake out at room temperature for a day or so. Because the glaze keeps this cake super moist, there is a higher chance of spoiling after a few days. I recommend wrapping it well and storing it in the refrigerator after 24 hours.

Can You Use Canned Peaches?

Since canned peaches are processed at the peak of their freshness, they’d definitely be a decent substitute if fresh peaches are not available. Make sure to drain and dry the diced peaches before adding them to the batter. I recommend using peaches in light syrup instead of heavy syrup.

How Can You Tell When a Peach is Ripe?

Look at the skin. If there are green patches near the stem, this means the fruit was picked too early. Also, look for signs of dehydration like shriveled skin. They should also have a sweet peachy aroma. Give the fruit a gentle squeeze. If there is a little give, the peach is ripe.

How Do You Make a Peach Pound Cake Glaze?

This recipe has a super easy glaze recipe. You add powdered sugar to some leftover peach puree used to make the cake and blend it to form a glaze. You can easily make it thicker or thinner by adding more powdered sugar or a bit of water.

Glazed Peach Pound Cake sliced on a white tray.

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Overhead view of 2 slices of peach cake on a white plate with a red handled fork

Glazed Peach Pound Cake

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 10 minutes
Total Time 2 hours 10 minutes
Yield 12

A dense, delicious pound cake recipe made with peak of the season peaches


  • 1 cup butter, melted and cooled to room temperature
  • 2 ½ cups flour
  • 3 medium, ripe peaches
  • 1 tablespoon fresh lemon juice
  • 3 eggs plus 1 egg yolk, beaten
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup powdered sugar, plus more as needed
  • 1 ½ cups sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt


  1. Preheat oven to 325 degrees. Spray a 9-by-5-inch loaf pan with non-stick baking spray and set aside.
  2. Dice 1 peach into 1/4-1/3-inch pieces. Place between two layers of paper toweling and pat dry.
  3. Place the remaining 2 peaches and the lemon juice in a food processor. Process until completely puréed. Measure out one cup of the purée and place it in a mixing bowl with the melted butter, eggs, egg yolk, vanilla, and almond extract. Whisk to combine and set aside.
  4. Add the powdered sugar to the remaining peach purée in the food processor and blend on high until combined. Add more powdered sugar or a bit of water to reach the right consistency. Cover and set aside until it’s time to drizzle over the cake.
  5. In a large mixing bowl, add the flour, sugar, baking powder, and salt, and whisk to combine. Pour the peach, butter, egg mixture into the flour mixture, and mix well with a wooden spoon or rubber spatula until the batter is well combined. Stir in the diced peaches.
  6. Pour the batter into the loaf pan, only 3/4 full. Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 90 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
  7. Stir the icing a final time and drizzle over the cooled cake. Wrap leftovers in plastic wrap and store at room temperature up to 2 days, then keep in the refrigerator.


Adapted from the New York Times.

Do not overfill your loaf pan; about 2/3 full is perfect.

If you have any excess batter, pour it into a greased muffin tin or a smaller loaf pan. Bake until a toothpick inserted into the middle of these mini cakes comes out clean.

If peaches are out of season, you may use 6 canned peach halves. Rinse and pat dry before using.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 402Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 103mgSodium: 287mgCarbohydrates: 58gFiber: 1gSugar: 37gProtein: 5g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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