Maybe you’ve been there too: craving something sweet and homey, but not wanting a kitchen tornado just for dessert. Well, let me tell you about my Easy Sour Cream Peach Pound Cake. This is that perfect bake when juicy peaches are calling your name and nobody wants fussy, multi-step nonsense. The cake’s got that rich, moist crumb you expect from pound cake, but honestly, the peaches and sour cream lift it to almost five-star status. If you’re after a foolproof, crowd-pleasing treat that’s simple enough for an everyday bake (but good enough for company), you’ve found it right here.
What I Love About This Recipe
Let’s just lay it out: this is not your grandma’s crusty dry pound cake. No offense, grandma. The easy sour cream peach pound cake delivers soft, buttery perfection plus that little tang from the sour cream, which does magical things with fresh or canned peaches. If you’re skeptical, trust me, once you taste it, there’s no going back.
The Story Behind This Recipe
From my kitchen to yours—Easy Sour Cream Peach Pound Cake mixes a little nostalgia with a buttery finish. Tested, tasted, and ready for your table. Maybe you’ve been there too: craving something sweet and homey, but not wanting a kitchen tornado just for dessert. Well, let me tell you about my…
This is one of those bakes where you whisk, stir and shove it in the oven. Minimal drama. The thing I adore most (seriously) is how adaptable it is. Got a sad looking can of peaches? Great. A fresh haul from the farmer’s market? Even better. The leftovers taste just as amazing the next morning— not that there are usually any.
Let me put it like this: if my picky cousin and my cake-obsessed neighbor both rave about it, that’s saying something. Oh, and the smell while it bakes? Heaven hovering in your kitchen.
“Made it for our Sunday get-together and everyone wanted the recipe. Super moist and those peach bits were so juicy!” — Karen from down the block
How To Make Peach Pound Cake Recipe
Alright, no frills here. Grab your ingredients: butter, sugar, eggs, flour, baking powder, a splash of vanilla, sour cream (the secret weapon), and peaches. If you’ve made any classic simple cakes, this’ll feel like a walk in the park.
Start by creaming butter and sugar together until fluffy— this step actually matters, so don’t rush. Toss in your eggs, one after another, and mix till golden and smooth. Sift in the flour and baking powder next. Don’t dump it all at once, just sprinkle gently while you stir.
Now, fold in that dollop of sour cream. Not only does it make the cake crazy moist, but it balances all that sweetness. Chop up those peaches (pat them dry if they’re fresh or canned). Gently stir them into your batter. Spoon the whole thing into a greased bundt or loaf pan.
Bake— here’s the hard part, waiting. 325°F for about an hour, but sniff the air and watch for golden brown edges. Insert a toothpick now and then; when it comes out with moist crumbs, it’s ready. Cool, slice, and, yeah, secretly eat the crispy ends before anyone sees.
Want more creamy goodness? Try my creamy instant pot salted caramel cheesecake recipe to savor. 
Notes + Tips
Here’s the stuff I wish someone told me sooner. Room temp ingredients make a huge difference. Cold butter just fights you. If you use canned peaches, drain them well. Too much liquid and you’ll get a soggy bottom— drama nobody wants.
Oh, and about the sour cream? Full-fat is best for flavor and texture, but regular works too. If your pound cake is browning too fast, tent it with foil. This isn’t a race to burn.
Don’t rush cooling. (I know it smells divine.) If you try to pull it out hot, you risk the dreaded cake collapse. Learned this the sticky way. Use good vanilla. It’s not the place for fake stuff. Oh, and tossing the peach chunks in a tiny bit of flour keeps ‘em from all sinking.
And if you’re ever craving a different fruity twist, try this deliciously light peach blueberry cottage cheese cake recipe.
Serving Recommendations
Honestly, this cake just begs for a slow morning or a lazy afternoon with coffee in hand. It’s hard to mess this up, but here’s how I love to serve it:
- Warm, with a little vanilla ice cream scooped on top (melty, yes please)
- Slightly chilled for breakfast with hot tea or coffee, and maybe a spoon of Greek yogurt
- Dust with powdered sugar for an easy, pretty finish
- Double-down on decadence and pair with deliciously easy oreo ice cream sandwiches on the side
If I’m being honest, a sneaky midnight snack slice isn’t out of the question either.
More Perfect Pound Cake Recipes
If you’re hooked on pound cake but want to switch it up, you’re in luck. I love bouncing between old favorites and bold new flavors (and so does everyone else who samples the “test bakes”).
My go-to change-up? This deliciously easy air fryer churro bites for cinnamon lovers. For fall or cozy gatherings, there’s a wild card: my irresistibly delicious big pumpkin layer cake with creamy frosting. Plenty of comfort, zero stress.
If summer fruit is overflowing, trust me, the deliciously easy creamy beef and shells in one pot isn’t a dessert, but it’s a perfect cozy dinner to pair with your baking plans.
Baking is less about perfection and more about the moment. So go on, pick up that whisk. Try new flavors. Cake is about bringing a little joy to your table.
Common Questions
Can I use frozen peaches instead of fresh or canned?
Yes, just thaw and pat dry to avoid extra water making the cake soggy.
Do I have to use sour cream?
You’ll miss the signature tang and moist crumb, but plain yogurt works in a pinch.
Can I bake this in a loaf pan?
Absolutely. Just adjust the baking time— start checking a little earlier.
How do I store leftovers?
Wrap tightly and pop in the fridge. It’ll stay moist for about 3 days.
Is this cake very sweet?
It’s a good balance (not tooth-achingly sweet), especially if you serve it with ice cream.
Ready For The Best Peach Dessert?
There’s something totally comforting about an easy sour cream peach pound cake coming out of your oven. No fuss, big flavor, simple steps. You can even check out a classic version on {Easy Pound Cake Recipe} Gonna Want … if you want another angle. Don’t miss out on local favorites like this delicious-classic-christmas-toffee-easy-to-make-enjoy when you want something different for the holidays. Whether you’re serving a crowd or treating yourself to a midnight nibble, this cake fits the bill.
So, grab your peaches. You’re about to create something folks will ask for on repeat. Bookmark this and try more pound cake inspiration at Peach Pound Cake – {Easy Pound Cake Recipe} Gonna Want … and for an extra twist, dive into local food blogs for new takes on comfort bakes. Happy eating!
Easy Sour Cream Peach Pound Cake
Ingredients
Method
- Preheat the oven to 325°F (165°C). Grease a bundt or loaf pan.
- Cream together the butter and sugar in a mixing bowl until light and fluffy.
- Add eggs, one at a time, mixing until smooth.
- Sift the flour and baking powder together, and gradually add to the butter mixture while stirring.
- Fold in the sour cream and chopped peaches gently into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for about 60 minutes, or until a toothpick comes out with moist crumbs.
- Let the cake cool in the pan for a few minutes before transferring to a wire rack to cool completely.
